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Wholemeal Sponge Cake

Wholemeal Sponge Cake
  • 6oz (170g) Pimhill Wholemeal Flour
  • 6oz (170g) Butter 
  • 6oz (170g) Raw Cane Sugar
  • 3 Eggs
  • 2.5 Tsp baking powder
  • 2 Drops Vanilla Essence
  • A squeeze of lemon juice.

Grease and flour 2 x 7” ( 13cm ) sponge tins.

Beat the butter and sugar until mixture is light and creamy, break in the eggs.

Sieve the flour and baking powder into the mixture, return the bran left in the sieve to the flour (this airs the flour). Put the mixture in the prepared tins, smooth out.

Bake in the centre of the oven 320 F, 141 C, Gas Mark 3. for about 25/30 minutes.

In a four oven Aga bake in the baking oven ( bottom right ) In a 2 oven Aga bake in the roasting oven with the solid metal shelf above to stop it burning.

When cooked leave for a few seconds before carefully turning them out onto a wire rack to cool.

Fill with your favourite fillings.

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