Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Sponge Cake

Cooking time: 
15-30 minutes
Preparation time: 
30-45 minutes
  • 4 eggs
  • 300g sugar
  • 2 teaspoons vanilla
  • 200g flour
  • 2 teaspoons baking powder
  • ½ teaspoon. salt
  • 250 ml JUST MILK
  • 2 tablespoons Stork tub
  • 120g softened Stork tub (for the butter cream)
  • 300g icing sugar (for the butter cream)
  • Jam of your choice
  1. Preheat oven to 180°C. Grease and flour the bottom only of 2 20cm dia cake tins.
  2. In a large bowl, beat eggs until appearance is thick and lemony. Beat in sugar and vanilla.
  3. In a medium bowl, sift together the flour, baking powder and salt. Gradually stir flour mixture into egg mixture.
  4. In a saucepan, bring the JUST MILK and butter to a boil. Remove from heat and add all the hot milk mixture to batter mixture. Stir until well combined.
  5. Pour mixture into prepared cake tins, using a spatula to get remaining batter out of bowl, and to spread batter evenly.
  6. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean
  7. Filling:
  8. Cream the butter in a bowl using the back of a wooden spoon. Keep stirring until it's of a creamy consistency. Add 280g of the icing sugar a spoonful at a time, continuing to cream the butter between each spoonful, until all the sugar has been thoroughly mixed in.

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