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Emergency Sponge Layer Cake

Makes 1 cake

Bake this cake when you have a cake emergency. You can use almost any flour you have in the cupboard, or if it’s a real emergency make your own flour using our special make your own flour.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • SPONGE CAKES
  • 2 eggs
  • 100g caster sugar
  • 100ml sunflower oil
  • ½ tsp vinegar
  • 125g homemade flour
  • 2 tbsp baking powder
  • oil, for tins
  • FILLING
  • 50g butter (or vegan butter)
  • 75g icing sugar
  • 25g cocoa
  • 1 tbsp milk
  • icing sugar and cocoa, to serve

Sponge Cakes

  1. Rub some oil around the inside of two 18cm/7”round loose bottom cake tins and pre-heat the oven.
  2. Break the eggs into a mixing bowl, add the sugar, oil and vinegar and beat well.
  3. Measure homemade flour into another bowl, add the baking powder and stir to combine.
  4. 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.
  5. Divide the mixture between the prepared tins and smooth the tops.
  6. Bake for 20-25 minutes.
  7. Leave the cakes in the tin 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.

Equipment

2x18cm/7” round loose bottom cake tins, mixing bowl and sieve

Temperature

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

Cooking time

20-25 minutes

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Ingredients

Change Quantities:
  • SPONGE CAKES
  • 2 eggs
  • 100g caster sugar
  • 100ml sunflower oil
  • ½ tsp vinegar
  • 125g homemade flour
  • 2 tbsp baking powder
  • oil, for tins
  • FILLING
  • 50g butter (or vegan butter)
  • 75g icing sugar
  • 25g cocoa
  • 1 tbsp milk
  • icing sugar and cocoa, to serve

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