Three Layer Sponge

10 Nov

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I don’t have any photos of this really, as I was convinced it was going to be shit, but it was actually very tasty.

I randomly found this recipe, and this is a lesson for everyone: always read things through before you start. It has no cooking times and I had to fiddle around with the amounts to actually have some cake. It also didn’t rise which was a complete pain but meant that I could stack three of them up which looked fancy when it was sliced.

You need:

  • Five medium eggs
  • 340g self raising flour
  • 340g caster sugar
  • 340g unsalted butter
  • 200ml double cream
  • Raspberry jam

Butter three cake tins and line the bottoms with grease-proof paper. Pre-heat the oven to 160°c/gas mark 4.

Cream the butter and sugar together well and then beat in the eggs until combined. Whisk in the flour until you have a nice batter.

Put a third of the mix in each tin and bake for around 15 to 20 minutes or until they’re golden and a skewer comes out clean when you poke them.

This is when I decided this would be rubbish: SO FLAT!

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Let them cool completely and whip your cream until it’s very, very thick. Spread half of it over one of the cakes and then spread a thin layer of jam over the bottom of your next layer. Squish together. Add the rest of your cream on top, cover the bottom of the last cake with jam, plonk on top and dust with icing sugar. Do this neater than I did.

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It’s a very light, moist cake, and you won’t be able to stop eating it despite how much it pissed you off at first.

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