This is a quick sponge cake recipe, made by mixing all the ingredients in one bowl. The main recipe is for a plain cake
I already wrote about how on our last lockdown I tried to become a bit more resourceful with my cooking. One of the things I did was replacing biscuits for a simple sponge.
Nowadays I rarely buy biscuits anymore, instead I do a chocolate sponge once a week and cut it in little squares, ready to be eaten with a cut of tea or a glass of milk. In my house this cake would last around 1 week.
225g self-raising flour
225g soft butter
2x20cm round, shallow cake tin. I use a rectangular baking tin to cut my cake into bite sizes
Other flavours: For a chocolate cake replace 40g of the flour with cocoa powder. For a coffee cake mix 1 rounded tablespoon of instant coffee with 1 tablespoon of hot water. Cool and add after step 2. For a citrus cake grate the zest of 2 lemons, limes or oranges and add it after step 2. For a sugar and spice cake add 2 teaspoons of ground cinnamon and 1 teaspoon of ground ginger at step 2.
Heat the over to 180C. Grease and line the tins.
Sift the flour into a bowl.
Add the sugar and butter.
Break the eggs and dip into the bowl.
Blend until you have a smooth mixture.
Spoon half into each cake (or all into your rectangular one).
Bake for 25 minutes.
Pinch the cake with a knife and it it comes out dry the cake is ready, if not continue baking in 5 minutes intervals until ready.
Leave them to cool down.
Spread the filling of choice - mine will always be dulce de leche ;)