About this recipe:This is an old fashioned sponge cake, which contains no salt, leavening agent or flavourings. You can of course, add vanilla or almond extract, if you desire. Enjoy for afternoon tea.
Makes: 3 loaves
600g caster sugar
500g plain flour
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Preheat oven to 180 C / Gas 4. Grease and line three 20x10 loaf tins with baking parchment.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
Pour batter evenly into prepared loaf tins. Bake in the preheated oven for 70 minutes or until a skewer inserted into the centre of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in tins for 10 minutes, then remove from the tins. Strip off the baking parchment and cool completely on wire racks.