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Afternoon tea
Sponge Cake
This not too complicated cake is perfect for a warm Sunday afternoon snack while you lazily enjoy the sun. As you bite into this little bit of perfection you can’t help but smile as the flavours awaken great memories within you.
This not too complicated cake is perfect for a warm Sunday afternoon snack while you lazily enjoy the sun. As you bite into this little bit of perfection you can’t help but smile as the flavours awaken great memories within you.
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Cooking time40 minutes![]()
Prep time15 minutes![]()
Servings3 portions
- 250 grams margarine spread
- 250 grams caster sugar
- 4 eggs
- 1 teaspoon vanilla essence
- Pinch salt
- 250 grams self raising flour
- Heat the oven to 180C/350F/Gas 4.
- Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.
- Beat in the eggs.
- Sift over the flour and fold in using a large metal spoon.
- The mixture should be of a dropping consistency; if it is not, add a little milk.
- Divide the mixture between two 20cm/ 8 inch greased cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning onto a wire rack to cool.
- Ice the cake and decorate as desired.
| Energy (kcal) | 1326 kcal |
| Energy (kJ) | 5547 kJ |
| Protein (g) | 18.1 g |
| Carbohydrate incl. fibre (g) | 146.5 g |
| Carbohydrate excl. fibre (g) | 144.3 g |
| Sugar (g) | 83.8 g |
| Fibre (g) | 2.2 g |
| Fat (g) | 75.0 g |
| Saturated fat (g) | 14.4 g |
| Unsaturated fat (g) | 57.4 g |
| Monounsaturated fat (g) | 33.3 g |
| Polyunsaturated fat (g) | 24.1 g |
| Trans fat (g) | 4.9 g |
| Cholesterol (mg) | 288 mg |
| Sodium (mg) | 1702 mg |
| Salt (g) | 4.25 g |
| Vitamin A (IU) | 3393 IU |
| Vitamin C (mg) | 0.1 mg |
| Calcium (mg) | 328 mg |
| Iron (mg) | 5.29 mg |
| Potassium (mg) | 228 mg |
