The easiest, peesiest, scrummy sponge recipe!

Hiya! Hope you are all well! I love to bake, lots and lots, and I always use this simple sponge recipe, and adapt it to what cake I'm baking (eg: add lemon zest, take out an 1oz of flour, replace with 1oz of cocoa powder!) Its so simple, easy, and versatile. Today, I made cupcakes with this recipe! And yes, I still live in 1957 so I still use ozs, but I've converted it to grams, for all you lovely readers!

You will need (for a basic 12 cupcakes...)

4oz (115g) Caster sugar

4oz (115g) Butter

4oz (115g) Self raising flour

2 eggs

1/4 teaspoon of vanilla extract

I simply cream butter and sugar together, add the two eggs and vanilla, then mix with a electric hand whisk, and sieve the flour! Mix well together, equally divide between 12 cupcake cases, and bake at 180oc for 15 minutes. Once golden brown, take out the oven, transfer to a wire wrack to cool before icing!

Remember, for every egg you add, you add an extra 2oz of everything else, and increase the vanilla by 1/4 teaspoon, eg: for a Victoria sponge cake, ill use 4 eggs, and 8oz of sugar ,flour , butter ! Its so easy, and its very flexible, so you can play around with it, and see what you'll create! I've made chocolate cupcakes, doughnut muffins, strawberries and cream cupcakes, birthday cakes, honey and poppy seed cakes and so much more, by playing around with this recipe! 

For simple buttercream frosting, I use 2 1/2oz (75g) of butter and 6 oz (175g) of icing sugar, a splash of milk and drop of vanilla! Cream butter, add sugar, milk and vanilla and voilà! This creates enough for 12 cupcakes! You can add lemon juice instead of milk, rose water instead of vanilla, you could add a few drops of food colouring!

Issy x