Sponge cake recipe
Sponge Cake recipe
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|½ cup(s)||sugar, plus 3 tablespoons|
|3 tbsp||butter, melted (optional)|
Preheat the oven to 170°C. Butter and flour a 9-10 inch cake tin.
Whisk the eggs with the sugar until tripled in volume, pale and thick. Sift in the flour and fold in. If desired, fold in the butter.
Pour the batter into a cake tin and bake for about 30 minutes, or until the cake is springy in the centre when gently pressed with a finger.
If you want the cake to be more springy and soft, leave out the butter. If you want it to be more flexible, add the butter. If you are planning to roll this sponge cake, add slightly more butter.
ca. 15 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Sponge cake recipe
Recipe type: xarchivex
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