Monday, 25 June 2018

A Simple Sponge Cake

We had a bit of a celebration here over the weekend and I made this simple sponge cake, filled with jam and iced with unsweetened, fresh cream and a circle of tiny chocolate buttons. Simple and soooo good!

A slice of a simple &  scrumptious sponge cake.

Iced with fresh cream, tiny chocolate buttons & a flurry of chocolate flakes.

The recipe for the sponge cake is just a doubling of the base cake for this cheesecake spongeYou need eggs, sugar, plain and self raising flours, cornflour and lots of whipped air! 

Here's the adjusted recipe for the sponge:

Grease and line a medium-sized round cake tin. Preheat your oven to 180C. Beat 4 eggs until thick and creamy. Gradually add 2/3cup caster sugar while beating until sugar dissolved. Gently fold in 4 Tablespoons each of sifted plain flour, self raising flour and cornflour. Spoon mixture into prepared cake tin and spread evenly over base. Bake for approximately 20mins. Remove from oven when lightly golden. Rest cake for a few minutes before turning out cake and cooling on a wire rack.

Beat eggs 'til very frothy.

 Beat in sugar until pale and creamy.

Sift three flours into whisked eggs & sugar. 

Fold flours gently into  

 Pour mixture into prepared cake tin.

Bake until lightly golden.

Once the sponge cake has cooled, you can make it into something special in lots of different ways. I chose that classic combination of strawberry jam, cream and a little chocolate for my cake:

 Cut cake carefully in half and spread with jam.

Spread reassembled cake with very thickly whipped cream. 

Grate dark chocolate over the cream & add a ring of tiny chocolate buttons.

Sponge cakes, all light and airy, are just perfect for special celebrations. Instead of icing with thick cream, you can dust them with icing sugar as Cheryl, over at A Simply Good Life, did for her birthday high tea. Or perhaps, instead of strawberry jam, you'd rather fill them with slices of fresh strawberries to make a strawberry sponge cake like the one Rhonda, over at Down to Earth, enjoyed for her special birthday this year. Next time I make a sponge (...I'm just waiting for any excuse...), I think I will fill it with cream and drizzle tangy passionfruit icing over it to make this delicious looking Passionfruit Sponge I found over at SBS Food. How utterly indulgent!

The next "excuse" for sponge cake here will coincide with an almost-80th birthday to be celebrated in July. Best save some passionfruit pulp in the freezer for that occasion!

Meg







17 comments:

  1. Yummo! I love sponge cake! Oh who am I kidding, I just love cake! 😋
    BTW Congratulations on winning the book from Rhonda's blog, I can't think of a more deserving winner 😁

    ReplyDelete
    Replies
    1. You are most kind! Winning Rhonda's book was such a lovely surprise and topped off, like the icing on a cake, a really lovely birthday time. I am thinking that we share a few of the same passions, sweet Cheryl. Cakes, puddings ... Meg:D

      Delete
  2. Goodmorning Meg,
    That cake look divine❤️ I made your cheesecake sponge a while ago, and it was just delicious, I too have some passionfruit in the freezer to use up, I think I’ll give your suggestion of passionfruit icing a go😊 have a lovely day,
    Fi

    ReplyDelete
    Replies
    1. Isn't passionfruit icing just the best! I love the tang and the sweetness of it. Perfect for cake. Have a lovely day too, Fi. Meg:)

      Delete
  3. Congratulations on winning the book from Rhondas blog Meg.

    ReplyDelete
  4. I can't remember the last time I made a sponge cake...looks delicious.

    ReplyDelete
    Replies
    1. Tasted lovely, Kathy! Perhaps you'll find a reason to make one sometime soon. Meg:)

      Delete
  5. Looks delicious, I love anything smothered in cream

    ReplyDelete
    Replies
    1. Cream is a favourite, Marlene. I love to use it as an icing because if unsweetened it is a way to decorate a cake without lots of sugar on top. Meg:)

      Delete
  6. Meg, your cake looks great. I can't remember the last time I baked a sponge cake to be honest. Congrats on winning Rhonda's book.

    ReplyDelete
    Replies
    1. Thanks, Nanna Chel. I feel very lucky to have won Rhonda's book. Meg:)

      Delete
  7. Oh my! I think our special occasion will be the start of the school holidays on Friday. I think I can wait that long!!!!!

    ReplyDelete
    Replies
    1. Sounds like the perfect "excuse" for cake to me! MegXx

      Delete
  8. Mmm! That looks delicious! Your tutorial is just perfect. I'm glad to hear that you had such a wonderful celebration. How thoughtful of you to make a cake from scratch.

    ReplyDelete
    Replies
    1. I think homemade cakes are extra special, Stephenie. Lots of love go into them as well as the ingredients of the recipe. Meg Xx

      Delete
  9. Wow! You've got some baking skills, girl! There's nothing like home made sponge cake. :)

    ReplyDelete