Sponge Cake

Make a treat to share the easy way with one of our delicious cake

mixes.

	Preheat Preheat oven to 160C conventional or 140C fan-forced. Grease a 6cm x 20cm round cake tin. Line the base with baking paper.
	Mix Place the sponge mix, eggs and water into a medium mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 4 minutes (if using a hand held electric mixer, beat for an extra 2 minutes), scraping down sides of bowl occasionally.
	Bake Spread mixture into the prepared tin. Bake for 40 – 50 minutes† or until cake springs back when lightly touched. Stand for 5 minutes in pan before turning onto a wire rack to cool. Remove baking paper after cooling sponge cake. †Time may vary depending on oven. TIP: Lightly dust the cooled cake with icing sugar.
	Make a jam and cream filled sponge (optional) To make a jam and cream filled sponge cut cake in half horizontally and fill with jam and whipped cream or bake two halves following instructions above but using two 6cm x 20cm cake tins and dividing mixture evenly between them. Bake for 15 – 20 minutes† at 180◦C conventional or 160◦C fan-forced. Once cooled spread one sponge with jam and whipped cream then top with second sponge. Finish with a dusting of icing sugar. † Time may vary depending on oven.