This is a flawless yet simple sponge cake recipe that will quickly become a favourite!
Difficulty Level: easy
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Ingredients
- 5oz self raising flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4oz caster sugar
- 7 tablespoons corn oil (sunflower oil)
- 2 tablespoons milk
- 2 eggs
- 1/4 teaspoon vanilla extract
- raspberry jam to fill
- icing sugar to dust
Instructions
Preheat the oven to 180 degrees celsius. Grease two 7 inch cake tins and line bases with non-stick paper.
Sift flour, baking powder and salt into a bowl and add caster sugar.
In a separate bowl, whisk oil, milk, eggs and vanilla.
Add this to the flour mixture and beat for 1 minute to combine.
Divide equally between the two tins and bake for 20-25 minutes until well-risen and golden brown.
Remove from tins after a couple of minutes and remove the baking paper.
Once completely cooled, spread jam on top of one cake and then place the other on top. Dust with icing sugar to finish.
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