All in One Sponge Layer Cake

Name: All in One Sponge Layer Cake
Cook time: PTSee MethodM
Yield: 1 layer cake

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See Method 1 layer cake Nuts Vegetarian

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About this recipe:

This easy cake making method assembles all the ingredients into one bowl at the start of baking. Using softened butter is important in this recipe. This delicious ‘all in one’ sponge cake can be sandwiched together with a variety of fillings such as jam, marmalade, lemon curd, cream cheese or chocolate spread.

Equipment:

2 x round baking tins 15cm/6”, 18cm/7” or 20cm/8” diameter, electric beaters and mixing bowl or food processor

Method:

180°C, Fan 160°C, 350°F, Gas 4

Cake Tin Diameter	2 x 15cm/6″ round tins	2 x 18cm/7″ round tins	2 x 20cm/8″ round tins
Cooking Time	15-20 minutes	18-25 minutes	20-25 minutes

SPONGE LAYERS
butter, softened	100g	150g	200g
eggs	2	3	4
caster sugar	100g	150g	200g
Doves Farm Organic Self Raising White Flour	100g	150g	200g
vanilla extract (optional)	1 tsp	1½ tsp	2 tsp
water	1 tbsp	1½ tbsp	2 tbsp
butter, for tins	yes	yes	yes
CAKE FILLING
jam, marmalade, chocolate spread, lemon curd or cream cheese	4 tbsp	5 tbsp	6 tbsp
CAKE TOP
icing sugar	½ tsp	1 tsp	2 tsp

Sponge Layer Cakes

Pre-heat the oven.
Rub some butter around the inside of two round baking tins of your chosen size or insert a baking liner
Measure the soft butter into a mixing bowl or food processor.
Break the eggs into the bowl.
Add the sugar, flour, vanilla extract and water.
Beat or pulse the ingredients together to make a smooth mixture.
Divide the mixture between the prepared tins and smooth the tops.
Bake for the time shown according to the tin size. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Leave the cakes to cool in the tins for 5 minutes.
Turn the cakes out onto a wire rack and leave until completely cold.

Layer Cake Filling and Top