How to stack and build a cake! #BakingBasics

Part 1 from last week - how to make the perfect sponge - youtu.be/_kZchv1TBcQ

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Recipe for the sponge...
Birthday cake sponge:

400g caster sugar
400g soft butter
8 eggs
400g self raising flour
1 tsp. baking powder

Preheat the oven to 180 degrees and grease and line 3 8” tins.

Place the butter, sugar and vanilla or other flavorings into your mixing bowl and combine. Turn the speed to high (or if you’re using a wooden spoon, use plenty of elbow grease!) and beat until the mixture is very pale, soft and fluffy and the granules of sugar have disappeared.

Add the beaten egg, about one-quarter at a time, beating it in slowly each time.

Add the flour gradually, one-quarter at a time, mixing gently on a slow speed, until it has mostly been incorporated. Fold with a metal spoon if doing this by hand. Take care not to mix or beat vigorously or your sponge can turn out a bit tough.

Weigh approx. 500g into each lined 8” tin.

Bake for 20-25 mins until a knife (or skewer) comes out clean

Leave cake on a wire rack to cool.

Enjoy!