I used my Nana's recipe to make this sponge. She was great at making sponge cake. She never learned to drive a car, but she could whip one of these up no problem.
I came across the recipe for the sponge when I was going through my mothers old recipe cards that she used to use all the time. The delights of entertaining in the 60's and 70's is a whole other post, which I will delight you with next!
So there it is! The simplest recipe in the world!
4 eggs
1 cup of sugar
1 cup of self rising flour
Grease and flour two 8" round pans. Preheat the oven to 350 degrees.
Beat the eggs on High until light and fluffy.(I also added 1 teaspoon of vanilla at this stage) I used the paddle attachment on my mixer and put it on speed 8 until air bubbles formed around the edges of egg mixture. Add the sugar gradually. Then fold in the flour. I put the mixer on speed 2 for this and it only took a few seconds to fold in the flour. Bake at 350F for 25 mins.
I used Trader Joe's Raspberry Preserves between the cake layers and whipped up some cream with 2 tablespoons of sugar and 1 teaspoon of vanilla. I sprinkled the top of the cake with confectioners sugar.
19 comments:
What a lovely looking cake. The sponge looks so light and fluffy. I went through mum mum and grandmother's recipe books just this afternoon as well.
Wow, I want some of this now! The recipe is so incredibly simple, I think I might try this soon!
Oh YUM! This looks fantastic. I just lvoe a good sponge cake!
Three ingredients? That's it? I have GOT to try this--it looks fabulous! Thanks for sharing!
I love this cake -- more please!
That really is the shortest ingredients list ever! But those cakes look amazing!
I found it hard to believe as well, when I came across the recipe card. I accused my Mum of not writing down the whole recipe!!! It's amazing that it works so well. The secret is really beating the eggs until the bubles form.
Amazing! All from three ingredients! I am now officially 'hooked' on your blog. Can't wait to try this next week, along with your lovely coconut slice! My scale is already grimacing!
3 ingredients!!!!
I am definitely trying this cake this week.
One question - if i wanted to add some lemon or orange juice to the recipe to change up the flavors do you think that would affect the outcome?
Zakia, I think you should be able to add a small amount of juice to the recipe and it would be fine. I'd either add it while the eggs are beating or when you add the sugar. I just made this cake again this weekend and it was a hit!!
no butter/oil? amazing!
It's a bit too eggy for my taste, but short & sweet for sure.
I tried this recipe and it was wonderful! and so simple! I think the raspberry preserves and the whipped cream make it look HEAVENLY! and I'd love to have them on there but I'm lactose intolerant. Anyhow, this cake is just sweet and fluffy enough to help with my sweet tooth but isn't overbearing or too rich. LOVELY little cake, thanks for sharing!
I can't wait to try this! Thank you so much for sharing!
Great post..your cake is soo amazing and very cute much design and appreciated by every one...before i forgot you can also visit my site about cooking Online Cooking Schools
Can't wait to try! I have a question...should the eggs be cold or at room temperature?
Why don't you have a print factor with your recipes in place of these large invasive pages? otherwise the recipes are excellent to undertake.
I could never make a sponge properly until I tried this recipe. Thanks so much Cathie for sharing. And to Nana for keeping it.
I tried it and didn't like the taste of the cake. It tasted a lot like EGGS. However it is very good when used with fresh strawberries as a shortcake. It tastes very similar to the little dessert cakes you buy for shortcake.
Post a Comment