Sponge Cake
Rating
80 reviews
Recipe By: Maui milk
Ingredients
- 125g butter or margarine, softened
- 50g caster sugar
- 2 medium free-range eggs
- 125g Self Raising flour
- Whipped double cream, to serve
Method
- Heat the oven to 180C/350F/Gas4
- Line two 18cm/7in cake tins with baking parchment
- Cream the butter and the sugar together until pale. Use an electric hand mixer if possible.
- Add 25g Maui sheep milk powder
- Beat in eggs
- Sift over the flour and fold in using a large metal spoon
- The mixture should be of a dropping consistency; if it is not, add a little water
- Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
- Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
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