Delicious sponge cake, sandwiched with freshly whipped cream, lots of your favourite jam and/or fresh fruit and topped with gently sieved icing sugar. What more could you want?
You will need:
- large egg
- 160ml / 5.6 fl oz milk
- 2 round 8” / 20cm sandwich cake tins
- electric hand whisk
- mixing bowl
To get started turn your oven on to 150C / 300F / Gas mark 2 and lightly grease your 2 round cake tins with butter.
Empty the contents of the packet into your mixing bowl. Add the milk and egg to the mixture. Whisk on slow speed for 30 seconds and then on fast speed for 2 minutes.
Divide the batter equally between the 2 cake tins, approx. 11oz / 320g in each and spread evenly with your spatula.
Place into your preheated oven and bake for 23-26 minutes. Bake until the cake is golden brown and spongy to the touch. Cool for ten minutes. Turn out onto a wire rack to cool completely.
Ovens – check your manufacturer’s guidelines as baking characteristics may vary.
Suitable for vegetarians.
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