Creme fraiche sponge cake
A rich sponge cake that is incredibly moist thanks to the addition of creme fraiche. Lovely to make a rich Victoria sandwich cake or to ice with buttercream for a birthday sponge cake.
Ingredients
Makes: 1 sponge cake
- 450g butter, softened
- 300g caster sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 375g plain flour
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 250ml creme fraiche
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
- In a large bowl, cream together the butter and caster sugar until smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour, bicarbonate of soda and salt; mix into the butter mixture just until smooth. Stir in creme fraiche. Spoon cake mixture into the prepared tins and spread evenly.
- Bake for 45 minutes to 1 hour in the preheated oven, until a skewer inserted in the centre of each cake comes out clean. Cool for at least 10 minutes before inverting tins to cool completely.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
This cake was easy to make and yummy! My choice of filling was apricot jam. I reduced the quantities by one sixth of everything as I ran out of butter but I used smaller tins to compensate. My family love it but be warned it is quite heavy. All that cream and eggs are going straight onto my hips, I am sure. - 22 Jun 2013
Brill cake, reduced it by a 3rd as its a big mix. Worked really well, have lemon or orange to make diff favours. all good . Kinda fool proof mix . - 17 Feb 2014