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If you want your cakes to look AND taste amazing, try some of the recipes featured on this page, with our compliments...
This is the best kind of strong sponge cake to use for lasting ability and strength when stacking cakes.
Ingredients for an 8” round cake
350g butter – salted or unsalted depending on your likes
350g of caster sugar
350g self raising flour
90g plain flour
450g eggs (about 8 large)
Preheat the oven to 150 degrees
Either line your tin with parchment paper or spray with cake release agent
Mix together the butter and sugar ( you will really need a food mixer for this)
Beat the eggs in a bowl
Add the eggs alternately with the flours to the sugar and butter mix on a slow speed
Pour the mix into you cake tin and place on the middle shelf of the oven.
Bake for about 1 to 1.5 hours, check after an hour with a skewer into the middle of the cake, if it comes out clean, then the cake is baked.
Leave in tin for 10 minutes to cool then turn onto a cooling rack.
If you need the cake to keep a little longer, add a teaspoon of glycerine to the cake mix