How to Make A Sponge Layer Cake with Homemade Flour

2 x 18cm/7” round loose bottom cake tins, 2 x mixing bowls and sieve

SPONGE CAKES
2 eggs
100g caster sugar
100ml sunflower oil
½ tsp vinegar
125g homemade flour
2 tbsp Doves Farm Baking Powder
oil, for tins

FILLING
50g butter (or vegan butter)
75g icing sugar
25g cocoa
1 tbsp milk
icing sugar and cocoa, for dusting

180°C, Fan 160°C, 350°F, Gas 4         

Sponge Cakes

1. Pre-heat the oven.
2. Rub some oil around the insides of two 18cm/7” round loose bottom cake tins or insert a baking liner.
3. Break the eggs into a mixing bowl, add the sugar, oil and vinegar and beat well.
4. Measure the homemade flour into another bowl, add the baking powder and stir to combine.
5. Tip this into the egg mixture and using a metal spoon, gently cut and fold everything together. If the mixture is exceptionally dry add a little water. Take care not to over mix.
6. Divide the mixture between the prepared tins and smooth the tops.
7. Bake for 20-25 minutes.
8. Leave the cakes in the tins for 5 minutes then turn them out onto a rack to cool.

Filling

1. Put the butter into a mixing bowl and beat until softened.
2. Add the icing sugar a little at a time mixing to a smooth buttercream paste.
3. Mix in the cocoa and milk.
4. Spread over one cold cake.
5. Spread the mixture over the other cake and place it, mixture side down, on the buttercream.
6. Before serving put half a teaspoon of icing sugar and cocoa into a bowl, stir to combine and sieve over the top of the cake.