Sponge cake base for layering

    1 hour

    This recipe is for a 26cm springform cake tin that is high enough to be cut into four layers.

    35 people made this

    Makes: 1 cake

    • 6 medium eggs, at room temperature
    • 1/2 teaspoon salt
    • 225g (8 oz) caster sugar
    • 280g (10 oz) plain flour, sifted
    • 1 teaspoon vanilla extract or 2 teaspoons vanilla sugar
    • 2 teaspoons baking powder

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / 160 C Fan / Gas 4.
    2. Line the base of your springform cake tin with baking parchment.
    3. Beat eggs and salt with a hand blender for 1 minute at the highest speed to loosen the structure of the eggs. Then quickly add the sugar and the vanilla and whip for about 15 to 20 minutes until the volume has tripled.
    4. Fold in sifted flour and baking powder.
    5. Immediately pour into the springform cake tin, and place in the pre-heated oven (don't grease tin ring). Bake until the top is firm to the touch and the cake pulls away from the tin, about 35 to 40 minutes.
    6. After baking let the cake base cool completely. Then remove the cake base from the tin by running a knife around the ring.
    7. When the cake base is completely cold (an hour in the fridge helps), you can cut it into layers.

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