White Sponge Cake

Method

1. Line and grease a 6-inch cake tin.

2. Beat the margarine on medium speed until it is light and fluffy

3. Add the Natural Flavoured Icing sugar and the oil to the margarine and beat until it is creamy and light.

4. Mix the baking powder and the salt with the flour and combine well.

6. Add the milk and the flour mixture slowly alternating between the 2 and ensuring each ingredient has well mixed in before adding more. start with the milk and then add some flour until all the ingredients have been used.

7. Put this lovely creamy cake batter to one side until the next step has been completed.

8. Place your egg whites in a completely clean grease-free bowl and whisk until they have reached stiff peaks.

9. Put half of the Whisked egg whites into the creamy cake batter and gently fold in, be careful you do not over stir this mix as you will lose the airy mixture. Repeat this process with the remainder of the egg whites.

10. Transfer the cake batter to your prepared 6-inch tin and bake in the oven for 45-55 minutes.

11. You can test your cake by inserting a cake tester or cocktail stick into the center of the cake and it should come out clean with no cake mixed attached.

12. Remove from the oven and allow to cool completely on a wire cooling tray.

14. Once your cake has completely cooled you can slice it and fill with your favourite filling like buttercream and jam or Swiss Meringue Buttercream.