This light and fluffy sponge cake is the perfect base for your Christmas trifle. It's simple to make and holds up well when soaked with custard, fruit, and cream.
Ingredients:
- 3 large eggs
- 90 g plain flour
- 90 g sugar
- Vanilla extract or paste to taste
- 10 g butter (optional)
- 10 g milk (optional)
- 10 g vegetable oil (optional)
Method:
1. Prepare the Oven and Tin
- Preheat oven to 180°C (350°F). Grease an 18-22 cm (7-9 inch) round baking tin with oil and dust with flour. You can also use a tray with baking paper on it to make a sheet of sponge.
2. Melt Butter and Milk
- Melt butter and milk together, then stir in the oil. Set aside.
3. Whip Egg Whites
- Beat egg whites using an electric mixer until soft peaks form. Gradually add half the sugar and continue beating until stiff peaks form. Set aside.
4. Whip Egg Yolks
- Beat egg yolks with remaining sugar and vanilla until pale and fluffy.
5. Fold the Mixtures
- Gently fold egg whites into egg yolks using a spatula. Start with a small amount of whites to lighten the mixture, then fold in the rest.
6. Add Flour
- Sift in the flour in 3 stages, folding gently each time. When the mixture is almost incorporated go to the next step.
7. Add Butter-Milk-Oil Mixture
- Fold in the melted butter, milk, and oil mixture until combined. Be careful not to overmix.
8. Bake
- Pour the batter into the tin and tap gently to level. Bake for 15-30 minutes, depending on your tin size, until light golden and a skewer comes out clean.
9. Cool
- Let the sponge cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely. Once cooled, use immediately or wrap lookwarm in cling film and store in the fridge for up to 3 days.
Tips:
- Overbeaten Egg Whites?
If the egg whites get too stiff, run the mixer for a few seconds to loosen them up.
- A Bit of Yolk in the Whites?
Don’t worry—your whites will still whip up perfectly.
- Scaling Up or Down?
For each egg, use 30 g sugar and 30 g flour. Adjust based on how much sponge you need.
- Your oven is too rough?
Cover the tin with a piece of foil.
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This sponge is light, airy, and perfect for soaking up all the layers in your Christmas trifle or for a simple cream and berry cake! Enjoy!
IMPORTANT: You can support our small business by buying or sharing this recipe.
Ingredients:
- 3 large eggs
- 90 g plain flour
- 90 g sugar
- Vanilla extract or paste to taste
- 10 g butter (optional)
- 10 g milk (optional)
- 10 g vegetable oil (optional)
Method:
1. Prepare the Oven and Tin
- Preheat oven to 180°C (350°F). Grease an 18-22 cm (7-9 inch) round baking tin with oil and dust with flour. You can also use a tray with baking paper on it to make a sheet of sponge.
2. Melt Butter and Milk
- Melt butter and milk together, then stir in the oil. Set aside.
3. Whip Egg Whites
- Beat egg whites using an electric mixer until soft peaks form. Gradually add half the sugar and continue beating until stiff peaks form. Set aside.
4. Whip Egg Yolks
- Beat egg yolks with remaining sugar and vanilla until pale and fluffy.
5. Fold the Mixtures
- Gently fold egg whites into egg yolks using a spatula. Start with a small amount of whites to lighten the mixture, then fold in the rest.
6. Add Flour
- Sift in the flour in 3 stages, folding gently each time. When the mixture is almost incorporated go to the next step.
7. Add Butter-Milk-Oil Mixture
- Fold in the melted butter, milk, and oil mixture until combined. Be careful not to overmix.
8. Bake
- Pour the batter into the tin and tap gently to level. Bake for 15-30 minutes, depending on your tin size, until light golden and a skewer comes out clean.
9. Cool
- Let the sponge cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely. Once cooled, use immediately or wrap lookwarm in cling film and store in the fridge for up to 3 days.
Tips:
- Overbeaten Egg Whites?
If the egg whites get too stiff, run the mixer for a few seconds to loosen them up.
- A Bit of Yolk in the Whites?
Don’t worry—your whites will still whip up perfectly.
- Scaling Up or Down?
For each egg, use 30 g sugar and 30 g flour. Adjust based on how much sponge you need.
- Your oven is too rough?
Cover the tin with a piece of foil.
---
This sponge is light, airy, and perfect for soaking up all the layers in your Christmas trifle or for a simple cream and berry cake! Enjoy!
IMPORTANT: You can support our small business by buying or sharing this recipe.