You know how much we love minimal weighing and washing up here at Hyggestyle, so this is our new favourite cake for the summer! Unbelievably moist and light, it takes about 5 minutes to whip up in just one bowl…. from cupboard to tummy in less than an hour, as we like to say 😀
I love the combination of almond and apricot, but just omit the essence and use your favorite breakfast jam if you prefer a more traditional sponge.
For the cake
4 eggs
2 cups self raising flour
1 and 1/2 cups sugar
1 cup milk
3/4 cup vegetable oil
To decorate
1/3 jar good quality jam
1 and 1/2 cups icing sugar, sifted
100g butter (roughly 2/5 of a block)
1/2 teaspoon almond essence
Butter and line two 8 inch cake tins, and preheat the oven to 180 degrees. Mix the sugar and flour together in a large bowl, then tip in the oil, eggs and milk, and then beat until combined; don’t worry if it looks runnier than a sponge made with butter, it will be quite a liquid batter.
Split the mixture between the cake tins and bake for 20-25 mins until risen and firm to the touch; leave to cool in the tins before removing.
Beat the butter, sugar and almond essence together and smooth over the top of one cake, before spreading the jam over the underside of the second sponge. Sandwich together and dust with a little extra icing sugar to serve. “Best cake ever”, to quote my twelve year old son (although to be fair he has also sampled a few baking misfires in his time!).
