About this recipe:This classic sponge cake contains less fat than ordinary cakes and makes a great choice for a weekend tea.
125g caster sugar
125g plain flour, sifted
50g butter, melted
3–4 tbsp raspberry jam
sifted icing sugar
6 fresh raspberries (optional)
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat the oven to 180°C (gas 4). Lightly grease a deep, 23cm sponge tin with a fixed base and dust with a little flour.
Break the eggs into a heatproof bowl and add the sugar. Place the bowl over a saucepan of simmering water (not boiling), and whisk for about 15 minutes, using an electric hand mixer, until the mixture is thick and leaves a ribbon trail when the beaters are lifted. Remove the bowl from the heat and continue beating until the mixture is cold.
Sift the flour over the top of the mixture (this is a second sifting), then very gently pour the cooled, melted butter around the edge of the mixture. Gently fold in the butter and flour using a large metal spoon, ensuring there are no pockets of flour left.
Pour the mixture at once into the sponge tin and quickly spread flat. Bake for 30–35 minutes until well risen and golden brown, and springy to the touch when lightly pressed with a finger. Cool for 2–3 minutes in the tin, then turn out onto a wire rack and leave to cool completely.
When the sponge is cold, cut in half to make two equal layers. Fill with jam and dust the top of the sponge with icing sugar. Decorate if liked with fresh raspberries.
To make a chocolate sponge cake, replace 1 tbsp of the flour with the same quantity of cocoa powder and sift in with the flour.