Molly cake - Easy sponge cake recipe
This delicious soft cake recipe is perfect to make a layer cake, these quantities are for 2 layers of plain Molly cake baked in a 6 inch/ 15 cm diameter pan. (10-12 parts)
whole 30% cold mg
Preheat your oven to 320° / 160°C (fan heat) and line with baking paper a 6 inch / 15 cm cake pan.
In the bowl of your stand mixer, whisk the eggs and sugar at high speed for about 5 to 8 minutes, the mixture will double in volume.
Meanwhile, in another bowl, sift together the flour, salt and baking powder, avoiding direct contact between salt and yeast.
Lower the speed of the stand mixer and pour the dry ingredients into the egg-sugar mixture, let the mixer run until the mixture is well blended, then set this mixture aside.
Beat the whole liquid cream with a stiff whisk and then gently fold it into the previous mixture with a spatula.
Pour the cake mixture into your cake tin and bake for about 45-50 minutes.
Check the baking of your cake by dipping a cake tester or a knife blade into the center of the cake, the cake is baked when the blade or tester comes out clean.
Let your cake cool for about 10 minutes in its pan before removing it, then let it cool completely on a cake rack.
When your cake has completely cooled, wrap it in cling film and keep it in the fridge for at least 2 hours before cutting it with a cake leveler.
Molly cake, sponge cake
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Molly cake - Easy sponge cake recipe https://sweetlycakes.com/en/molly-cake-easy-sponge-cake/