Sponge Cake with Marshmallow Frosting
- Number of Servings: 8
Ingredients
Ingredients 125g/4oz butter or margarine, softened 125g/4oz caster sugar 2 medium eggs 125g/4oz self raising flour
Preparation method
Heat the oven to 180C/350F/Gas 4.
Line two 18cm/7in cake tins with baking parchment
Technique: Greasing and lining cake tins
Greasing and lining cake tinsWatch technique0:33 mins
Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.
Technique: Creaming butter by hand
Creaming butter by handWatch technique0:50 mins
Beat in the eggs.
Sift over the flour and fold in using a large metal spoon.
The mixture should be of a dropping consistency; if it is not, add a little milk.
Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
Technique: Testing to see if a cake is cooked
Testing to see if a cake is cookedWatch technique0:29 mins
Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user EUROBABS71.
Heat the oven to 180C/350F/Gas 4.
Line two 18cm/7in cake tins with baking parchment
Technique: Greasing and lining cake tins
Greasing and lining cake tinsWatch technique0:33 mins
Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.
Technique: Creaming butter by hand
Creaming butter by handWatch technique0:50 mins
Beat in the eggs.
Sift over the flour and fold in using a large metal spoon.
The mixture should be of a dropping consistency; if it is not, add a little milk.
Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
Technique: Testing to see if a cake is cooked
Testing to see if a cake is cookedWatch technique0:29 mins
Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user EUROBABS71.
Nutritional Info Amount Per Serving
- Calories: 285.0
- Total Fat: 18.6 g
- Cholesterol: 46.3 mg
- Sodium: 187.2 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 0.9 g
- Protein: 4.2 g
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