Sponge Cake

Ingredients

• Eggs (weigh them in their shells — e.g., 4 eggs = 240g)
• Plain flour (same weight as eggs)
• Caster sugar (same weight as eggs)
• Melted butter, not hot (same weight as eggs)
• 1 tsp baking powder per 50g flour (about 5 tsp for 240g)
• Pinch of salt
• Splash of vanilla (optional)

Instructions

1. Preheat oven to 180°C (160°C fan) / 350°F. Line two cake tins.
2. Weigh your eggs in their shells. Use this weight for the flour, sugar, and butter.
3. Whisk eggs and sugar together for 5 minutes until light, fluffy, and pale. This step is crucial for a good rise.
4. Add melted butter, vanilla, and salt. Mix to combine.
5. Sift in flour and baking powder. Mix just until it forms a batter—don’t overmix.
6. Pour the batter into the prepared tins.
7. Bake for 20–25 minutes, until golden and springy in the middle.
8. Let cool, then fill, slice, and enjoy!