From @Good Food
40 min · Serves 8
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Ingredients
Preheat the oven to 350°F (180°C).
Weigh the eggs in their shell to determine the weight for the rest of the ingredients.
Cream the softened butter and sugar together until light and fluffy, 3–5 minutes using a hand mixer.
Beat in the eggs one at a time.
Fold in the flour until just combined into a smooth batter.
Divide the batter evenly between three prepared cake tins.
Bake until a toothpick inserted into the center comes out clean, 20–25 minutes.
Then 20 min of waiting
Allow the cake layers to cool completely before filling and assembling.
Then 30 min of waiting
The core rule for a classic sponge is equal weights of eggs (weighed in their shell), butter, sugar, and flour. Adjust the quantities based on the number of eggs used: 6 eggs (350 g each ingredient) for 3 layers, 4 eggs for 2 standard layers, or 2 eggs for a smaller cake.
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