Making a sponge cake

Finishing touches

The cake (or rather one half of the cake) comes out of the oven nice and firm but not too tough.

Out of the oven

We flip it out on to a cooling tray.

Upside down

And remove the tin to let the cake cool.

Right way up

All the above is repeated with the second half of the cake. Finally we join the two pieces with an appropriate filling. Icing sugar and jam is popular but for this cake I'm using chestnut sauce.

Chestnut sauce

All done!

Finished


Jump to a section

intro | part 1: Preparation | part 2: Ingredients | part 3: Cake mix | part 4: Finishing touches