Friday, 23 September 2016

The Blog-tember Challenge: Day 23 | Sponge Cake

Friday, September 23: A family recipe (if grandma allows, of course)!


6oz Self Raising Flour
6oz sugar
6oz butter
3 eggs 
More Butter
Icing sugar 


1. Preheat your oven to around 180 and grease 2 cake trays ready for the mixture. 

2. Break eggs into a large bowl and add self raising flour, sugar and butter. Mix it all together, I would recommend using an electric mixer.

3. Divide the mixture between the two tins and smooth out before placing the tins in the oven for around 20 minutes.

4. Whilst the cake is cooking make your butter cream. All you'll need to do is mix butter and icing sugar together, add enough to suit your own taste.

5. Take the cakes out of the oven and leave to cool.

6. Run a knife around the inside of the tray in order to release them and leave until fully cold. 

7. Once cold go back to the cake and add butter cream to one of the cakes and then place the second on top.

8. Make your icing by pouring icing into a cup, and adding water until it's of a good consistency  (ensure it's thin enough to spread).

You can then add extra decorations to the cake if you would like, I usually just go with a few sprinkles.

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