Plain Sponge Cake is a traditional British recipe for a classic Victorian sponge mix that can form the basis for a cake, sponge sandwich or Swiss (jelly) roll and which can be flavoured with a whole range of additions. The full recipe is presented here and I hope you enjoy this classic British version of: Plain Sponge Cake.
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This is the classic basic sponge mix that can be used as the basis for a cake, sponge sandwich or a Swiss roll. By adding nuts, coffee, cocoa etc to this basic recipe you can produce a whole range of different cakes.
Break the eggs into a bowl, place over gently heat (eg a pan of boiling water taken off the heat) then add the sugar and beat until thick and creamy. Remove from the heat and continue whisking briskly for 5 minutes to aerate then add the lemon zest and fold in the flour.
Immediately turn into a greased and lined cake or sandwich tin. Transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Turn onto a wire rack, dust with icing sugar then cool before serving.
This recipe gives a fairly soft cake, for a firmer cake, more suited to icing add 30g more flour.
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