This simple classic Italian sponge cake is perfect to accompany your cup of tea. Go on, pop the kettle on.
Ingredients
5 medium eggs (Approx 250g)
Weigh the eggs in their shells and use the same weight of the following ingredients:
Unsalted butter
Self raising flour
Caster sugar
½ teaspoon baking powder
2 tablespoons milk
METHOD
PREHEAT oven to 180/350/gas 4
GREESE 20cm bundt cake tin with butter
MIX all ingredients in large bowl or electric mixer, until light and fluffy. The butter must be at room temperature to achieve a smooth consistency.
SCRAPE mixture into the prepared tin and bake in the oven for 40 minutes, until golden brown. Do not open oven door as cake will sink! It is ready when a knife comes out clean.
TURN out on a wire rack to cool.
Ingredients
5 medium eggs (Approx 250g)
Weigh the eggs in their shells and use the same weight of the following ingredients:
Unsalted butter
Self raising flour
Caster sugar
½ teaspoon baking powder
2 tablespoons milk
