I tried this sponge to go as a base for a custard trifle I was making for my little one, who had for some time, requesting me to make for him. This recipe calls for the most basic ingredients. The cake sandwiched together with raspberry jam acted as a superb layer beneath the custard and fruits.
- 175g butter, at room temperature
- 175g caster sugar
- 175g self raising flour
- 3 eggs, beaten
- pinch of salt
- 3-4 tbsp raspberry jam
- 1 tbsp icing sugar
- Preheat the oven to 180C.
- Lightly grease two round 8-inch (20cm) cake tins and line with baking paper.
- Cream the butter and sugar together in a bowl until pale and fluffy.
- Add the beaten eggs little by little, beating well after each addition.
- Sift the flour and salt. Fold into the creamed mixture gently with a metal spoon or spatula.
- Divide the mixture between the prepared tins, smoothing the tops.
- Bake together in the oven for 25-30 minutes until done. Insert a toothpick in the centre to check if baked through.
- Take out from the oven and let them stand for a couple of minutes. Loosen the sides with a knife and turn out on a wire rack to cool.
- When completely cool, spread the raspberry jam on one cake, put the other cake on top and dust with icing sugar. This cake lasts for up to 4-5 days (if it remains for that long!).
Recipe source: home baking cookbook.