I was struggling to find a simple 10" round sponge cake recipe, so here's what I've done. I'm making a birthday cake to hold a high heel shoe on top. The base will be two 10" round tins, with buttercream in between, icing to cover and decorations. I weighed 5 medium eggs in their shells and used the same weight in caster sugar, Stork® and self raising flour. This is in one 10" tin, so double up and split into two 10" tins if you're sandwiching. Picture is how mine turned out before trimming and decorating
You can then do what you wish once fully cooled. Eat it plain, add buttercream and jam, decorate with icing or have with custard, your choice. Enjoy!
Tasted divine but only took 55 mins to cook to perfection. Not the 1hr 45 as per the recipe. It’d have been ruined even at the right temp, had I have left it that long. Will def use the recipe again, will just adjust the cooking time again - 17 Apr 2018
I've made this a few times and the cakes turn out great each time. The perfect sponge base for jam and coconut, birthday icing, rainbow sprinkles, chocolate, etc. It's very easy to remember to ratios using this method. I found I can go up to 400g in my 10" tin. - 04 Apr 2018
Take a look at the card cake made with same ingredients x - 07 Aug 2017