The perfect Sponge Cake using free range eggs

Free Range Eggs

 

Baking with free range eggs can sometimes be tricky as they differ in size….. but here is a fabulous recipe that has been developed in the Olive Tree Farmhouse kitchen, which will make either 2 x 10″ round tins, or….. 2 x 8″ round tins plus 12 cupcakes……

 

Ingredients:

  • 550g softened butter or margarine
  • 550g caster sugar
  • 550g eggs, beaten
  • 550g self-raising flour
  • 1 tsp vanilla extract

Method:

  1. Cream together butter and sugar, beat really well to get lots of air in.
  2. Add eggs a little at a time plus a pinch of flour from the 550g of weighed flour.
  3. Add Vanilla extract and beat for a further 30 seconds.
  4. Sift the remaining flour and fold in.
  5. Put equal amounts into the 2 tins, and if making cupcakes add 2 generous teaspoons of batter to each case.
  6. Bake at 180ºC in a pre heated oven – approximately 50 mins for the cakes and about 18 mins for the cupcakes.

This recipe is great for a celebration cake and can be split and filled with layers of buttercream and jam……covered with a thin layer of buttercream, and then iced and decorated with fondant.

 

 

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