Two different types of sponges: the sweetness of sponge cake is in the filling and icing - not the recipe itself.
250g butter, at room temperature
1 cup (220g) caster sugar
½ teaspoon vanilla extract
250g self-raising flour, sifted
Preheat oven to 180°C. Grease and line a deep 20cm square pan.
Using an electric beater, cream butter and beat in sugar and vanilla extract until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour and a pinch of salt.
Spoon mixture into prepared pan. Bake for 50 minutes, until cake shrinks slightly from sides of pan. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
Whisked Sponge Cake
¾ c caster sugar
1 c SR flour
¼ ts salt
1 tb butter melted in ¼ c hot water
* sift flour and salt.
* Separate the egg yolks and whites.
* Whisk the yolks until creamy-coloured.
* Whisk the egg whites on high speed until peaks form.
* Reduce the speed to medium/high and slowly add the caster sugar.
* Reduce the speed to medium and add the beaten yolks, mixing until they have been absorbed into the base, which will turn pale yellow.
* Carefully fold in the sieved dry ingredients by hand, in one or two additions, mixing only until combined.
* fold in butter/water.
Two lined sandwich tins 180°C. 20 minutes.