Easy sponge cake

I've been making this cake before I was 10 years old or even reach a countertop without using a stool. It's the perfect quick dessert or birthday cake. I was thrilled this cake flour worked so well here. 

Ingredients

4 large eggs, room temperature* see notes

150 g sugar (3/4 cup)

166 g or 1/3 pack Gusto Pancake & Baking Mix

NOTES: If you forgot to leave eggs out, simply pop them in a bowl of hot tap water for 5 minutes

Want the birthday cake? Make 2 batches, so use 6 or 8 eggs and do 1.5 times or 2 times the simple recipe. Divide evenly among pans.

Working on an egg-free version for my vegan friends!

To decorate/serve

You will need a high quality jam, reduced-sugar (preferably) as it contains more soft fruits to spread across the cake. Or, make your own compote/simple jam. See recipe.

Whipped cream of choice, lightly sweetened with powdered sugar & vanilla extract. In a hurry? Use the canned version but use the cake at once before ir deflates. Do not use buttercreams or butter frostings on a sponge.

Optional: Simple syrup (optional) 1/4 cup sugar, 1/4 cup water, mixed in a small pot, boiled for 1 minute.

NOTE:

Once eggs are beaten light & fluffy, fold in your flour with a whisk. This works so much better than a spatula. 

Directions

1. Preheat oven to 340F

2. In the bowl of a stand mixer fitted with a balloon whisk, or in a handheld mixer with whisk attachments, beat the eggs with the sugar until light in color, fluffy & very pale yellow. Can take 7-10 minutes.

3. Meanwhile prep tins while eggs are beating. Line a 9” or 2 x 8” round baking pans with cooking spray & can also line the base with parchment paper. Set aside.

4. Once eggs are fluffy & you can see a ribbon effect with the batter when the beaters are lifted, add half the weighed sifted flour into the egg mix.

5. Gently fold in the flour with a balloon whisk or any large whish until no lumps of flour can be seen & repeat with the remaining flour.

6. Pour the batter into the prepared pans. Bake in center of oven for 20-22 minutes (this may take longer depending on your cake tin size) until top spring backs and cake turns golden brown. You can also insert a toothpick to check for no wet crumbs attached.

7. Transfer the cake, in the tin, to a wire cooling rack to fully cool. Remove, slice in 2 layers if baked in a single tin. Brush with simple syrup if using, spread with jam/preserves of choice & top with cream until all layers are complete. Dust with icing sugar. Store the leftover cake in the fridge.