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Sponge Cake

Dunrobin Valley Sponge Cake Dunrobin Valley Sponge Cake

Ingredients (serves 8)

3 Large Eggs

100g Castor Sugar

75g Self Raising Flour

2 Tablsp Reduced Sugar Jam

Method

Pre-heat oven to 220C / 425F / Gas Mark 7


1. Put the eggs and sugar into a basin and whisk until thick.

2. Sieve the flour and fold into the egg and sugar mixture.

3. Divide the mixture between two greased and floured 18cm/7in-sandwich cake tins.

4. Bake near the top of the oven for 30 - 35 minutes or until well-risen and golden brown.

5. Test by gently pressing in the centre of the cakes. If firm, they are cooked.

6. Remove from the oven; leave for a few minutes.

7. Cool on a wire rack.

8. Sandwich together with jam.

9. Cut into slices and serve.

  • Chocolate Sponge – Omit 25g of flour and add 25g drinking chocolate or cocoa powder

A 48g serving contains:

  • Energy 504kJ 199kcal 6%
  • Fat 2.3gMed3%
  • Saturates 0.6gLow3%
  • Sugar 15gHigh16%
  • Salt 0.16gMed3%

of an adults reference intake.

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