Life through a lens + Art Project - Foody Friday, Sponge Cake

Ingredients:

Tip: Decide on how many eggs you want to use, then weigh the eggs and whatever that weight is use the same weight for the other ingredients. I opted for 3 medium sized eggs.


175g Caster Sugar
175g Self Raising Flour
175g Softened butter/margarine etc
3 medium sized eggs

• In a mixing bowl cream the butter and sugar together until you have a pale, fluffy mixture.

• In a separate bowl whisk the three eggs together.

• Slowly bit at a time add the beaten egg mixture to the creamed butter/sugar mixture and beat into said mixture.

• Continue until the eggs are completely mixed in with the butter and sugar mixture.

• Sieve half the flour into this mixture and with a metal spoon carefully fold in the flour to the cake mixture. Once done repeat with the rest of the flour.

• One the ingredients are mixed and you have a smooth consistency that easily drops off the spoon you can then either put into a cake baking tin which has been greased and lined or you can add any additional ingredients you may like.

• I added milk and white chocolate chips and lemon juice. Add to your liking.

• Pour mixture in a greased and lined baking tin and cook in the oven on Gas Mark 4. Length of time depends on how much mixture you have, keep checking every ten minutes. You'll know when the cake is cook when it is golden in colour and springs back when the top is lightly touched. also if you stick a metal prong in it should come back clean. (although I use a kebab skewer and that works just as well lol).

• Remove from cake tin and leave to cool on a wire wrack. Once cooled it's ready to decorate as you like or eat just as it is.

And look who wants some!! lol. He can't have any though as it has chocolate in it. hehehe