Mammy's 3 Ingredient Irish Sponge Cake

#spongecake #3ingredientrecipes #irishrecipe Discover the magic of my mum's 3-ingredient sponge cake—a cherished recipe from my childhood. 🍰✨ Simple ingredients, timeless taste. Watch now and bake along to recreate these sweet memories! 🎥👩‍🍳 Perfect for any occasion, this cake will bring a touch of nostalgia and lots of smiles. 🎉 Don't forget to like, share, and subscribe for more delicious family secrets! 📲👍 Mammy’s Irish Sponge Cake Timings: • Prep Time: 15 mins. • Cooking Time: 15 mins. • Total Time: 30 mins. Servings: 8 slices. Ingredients: • ½ cup + 1 tbsp (115g/4oz) Caster Sugar • 4 Medium Eggs • 1 tsp Vanilla Extract (optional) • ½ cup + 3 tbsp (115g/4 oz) Plain Flour/ All Purpose or Cake Flour if in the USA For the Decoration. • ½ tbsp Icing/Powdered Sugar • ½ cup (125 ml/5.07 fl oz) Whipped Fresh Cream • 4-5 tbsp Strawberry Jam • 4 Fresh Strawberries Oven Temperatures: Preheat your oven to the following temperatures: • 160°C/320°F [Fan Oven]. • 180°C/360°F [No-Fan]. • Gas Mark 4. Method: 1. Preheat the oven to the above temperatures and grease and line two 8”/20 cm sandwich tins. 2. Add the eggs , sugar and vanilla extract (if using) to a large bowl. The vanilla extract is not a requirement for this recipe but can be added if you wish. 3. Beat for 5 to 7 minutes until the mixture has doubled in volume and is thick - at this stage the whisks will leave trails in the mixture . I also check that the mix is ready by using the whisk to draw the number 8 on top of the mixture - if the number 8 sits on top of the mixture and doesn't sink the mixture is ready. If it sinks, continue to whisk and check again. 4. Start adding the sieved flour - add about 1 tablespoon at a time and fold it in gently with a metal spoon (don’t use a wooden spoon and don’t whisk it in) until there are no flour clumps remaining. 5. Repeat until all the flour is mixed in. 6. Divide the mixture evenly between the two sandwich tins. 7. Bake in a preheated oven for 15-20 minutes or until springy to the touch. 8. Cool in the tins for 5 minutes, use a knife and run it also the edge of the cake and side of the tin before turning the cake out onto a wire rack . Before lifting the tins off place a wet cloth over the tins for a few minutes or rub the cloth on the bottom and side of the tins. This will helps to remove the cake from the tin. 9. When the sponges are cool, spread strawberry jam over one side and top with freshly whipped cream, place the second sponge on top. 10. Sprinkle over a little icing sugar or for a more effective look place the wire rack on top of the cake and sprinkle the icing sugar over it and then remove the wire rack. 11. Mmm, Scrummy!!! To Store: • Store in the fridge until ready to serve. This cake will keep covered in the fridge for 1 to 2 days.