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Dinner with Rukmini
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Super-Simple Plain Sponge
Introduction from Rukmini Iyer
This is the easiest, most failsafe cake recipe I know. Back in ounces, this would work out as a cake with 4oz each of butter, sugar and flour, to half the number of eggs, or a 4-4-4, with 2 eggs. My early counting skills were greatly assisted learning this formula from my mother. It doesn’t have the same ring in grams, neither is it as easy to automatically scale up and down, but the cake – a light, fluffy, perfectly textured sponge – is identical.
Ingredients
Essential kit
You will need: an 18cm x 24cm rectangular tin (you can use a round or square tin as long as it has the same surface area) and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Lightly butter the baking tin, then line with greaseproof paper.
Whisk together the butter, caster sugar and vanilla bean paste until light and fluffy, then whisk in the eggs, one at a time. Fold in the flour and baking powder.
Carefully spread the mixture into the baking tin, then transfer to the oven and bake for 30 minutes or until a skewer comes out clean. Remove from the tin and transfer to a wire rack to cool down completely.
Once cool, dust with icing sugar or ice as you wish.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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