I have a love hate relationship with The Great British Bake Off. I love it because, well at least the hosts that were on there, Mel and Sue, are hilarious and I love watching food shows. I have yet to see a the new season of it because, well I live in the U.S. and there’s only like 4 seasons of TGBBO on Netflix ( hey execs at Netflix, get on this to get more! Or peeps at BBC or Channel 4 in England). I hate it because it makes me want to eat all the things. ALL THE THINGS.
This recipe is one of the things I wanted to make. And thank goodness I did, because I don’t think this sponge (that’s what they call cake over yonder) lasted more than a few days in our house. SOOOO GOOD.
I will probably make this again.
I used raspberry jam this time around, I think I may try it with strawberry next time. We’ll see.
And maybe more of it.
And more double cream (aka whipped topping).
This recipe is incredibly easy to make. Great for afternoon tea, Easter Brunch or Mother’s Day Brunch. Or in my case when the hangries are getting to you.
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins
strawberry or raspberry jam
whipped double cream (optional)
Preheat the oven to 180C/350F/Gas 4. Grease and line 2 - 20cm/8in sandwich tins. Use a piece of baking paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated, then line the bottom of the tins with a circle of baking paper.
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder, and baking spread. Mix everything together until well combined with an electric hand mixer ( you can also use a wooden spoon), but be careful not to overmix. PUt a damp cloth under the bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
Place the tins on the middle shelf of the oven and bake for 25 minutes. Check the cakes after 20 minutes.
The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.