This is a three-tier white sponge cake that's ideal for a wedding. It is practical and looks beautiful once it has been decorated.
12 people made this
655g plain flour
3/8 teaspoon bicarbonate of soda
3/4 teaspoon mace or nutmeg
900g caster sugar, divided
15 eggs, separated
70ml lemon juice
1 1/2 tablespoons vanilla extract
3/8 teaspoon salt
1 1/2 teaspoons cream of tartar
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Method Prep:45min › Cook:3hr › Ready in:3hr45min
Preheat oven to 150 C / Gas mark 2. Grease and flour three different round cake tins; a 13cm (5 inch) cake tin, a 20cm (8 inch) cake tin and a 25cm (10 inch) cake tin.
Sift the flour, bicarbonate of soda, nutmeg and 280g of caster sugar into a large bowl.
Using your hands, rub in the butter into the flour mixture.
Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.
In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining caster sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared tins.
Bake for the folowing times: 2 1/2 hours for the 25cm (10 in) cake, 2 1/4 hours for the 20cm (8 in) cake, and 1 1/2 hours for the 13cm (5 in) cake. They are done when they shrink from the sides of the tin. Remove the 13cm (5 in) cake from the oven and let stand in pan for one hour before turning out. When the 20cm (8 in) cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the last and largest cake. Let the 8 and 10 inch cakes cool on a wire rack for 1/2 hour before turning out.
Allow cakes to cool overnight before storing or decorating.