We often get requests for easy cake tutorials, and it doesn’t get much easier than sponge cake. Pure and simple, classically tasty, and with that signature light-but-firm texture. And here it is.
5 medium eggs – at room temperature
306g butter – at room temperature (plus extra for greasing)
306g caster sugar
306g self raising flour
2 teaspoons vanilla extract
1 teaspoon of dried lavender flowers
Zest from 1 lemon
1 teaspoon of baking powder
Makes 1 10-inch cake
Preheat the oven to 180C, with an oven shelf ready in the middle.
Line and grease your cake tin
Add all the ingredients into a bowl and whisk until pale and fluffy
Pour into the prepared tin and bake for 50 minutes before checking with a skewer
Leave to cool, turn out, cut in half and fill