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Biscuit cake (sponge cake): photo of the dish
Illustrative photo: pk2802 — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Biscuit cake (sponge cake)

Biscuit cake is a soft sponge with a génoise-like texture, light and simple to make, served in slices at teatime or as a dessert. It suits all kinds of fillings and keeps for several days.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 180 °C and butter a 22 cm round tin.
  2. Whisk the eggs with the sugar for 5 minutes, until pale and frothy.
  3. Fold in the sifted flour with the baking powder and salt, mixing gently with a spatula.
  4. Add the milk, melted butter and vanilla, then mix just enough to get a smooth batter.
  5. Pour the batter into the tin and bake for 35 minutes.
  6. Check the bake with a knife tip, which should come out dry, then let it cool slightly before turning it out.

Variations and tips

Jam version. Cut the cake in two and spread jam between the layers before serving.

More ideas

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Original Ecomely recipe.