Preheat the oven to 180ºC. Lightly butter a 20cm square cake tin and line the base with baking paper.
Beat the eggs with the salt until very foamy, this will take about one minute with an electric beater. Add the sugar gradually, beating very well, and keep beating for about 5 minutes until the mixture is very pale and fluffy.
Sift together the flour and baking powder, then sift them again onto the egg mixture. Fold the flour gently into the egg and lastly fold through the melted butter.
When everything is well combined, pour the mixture into the prepared tin and bake for 25 to 30 minutes until the sponge cake is golden, well risen and springs back when lightly touched.
I'm 8 years old I was able to bake it. It was fluffy warm and delicious great recipe didn't take longer than an hour
Tyra
Only 3 star because I Use Gluten free flour. I other than that it does taste good just a Lil dry. And I use a round tin because I don't have a square tin.
Noah
Noicccccccccccccccccccccce cake
Jhon
Yum
TIaki
Really Really GOOOOOOOOOOOOOOOOOD
Ross
Ezey pezy
Join our newsletter
Subscribe to receive Edmonds updates, recipes and more
Add your review
I'm 8 years old I was able to bake it. It was fluffy warm and delicious great recipe didn't take longer than an hour
Only 3 star because I Use Gluten free flour. I other than that it does taste good just a Lil dry. And I use a round tin because I don't have a square tin.
Noicccccccccccccccccccccce cake
Yum
Really Really GOOOOOOOOOOOOOOOOOD
Ezey pezy