Who doesn’t love sponge cake? And yet it is so seldom seen as an option in cafes or restaurants. I guess it is just perceived as too ‘old-fashioned’ but hey, sometimes old-fashioned is good folks!
Classic Sponge Cake
When we were growing up …. sponge cake was a regular treat, especially for birthdays. My Mum bless her never quite mastered sponge cakes – but then she did make the best pastry ever – so you can’t be great at everything.
Since we’ve had our own hens and ducks I have learned that sponge cake is made even more delicious when made with duck eggs…. the sponge is so much airier and lighter.
So here’s my recipe for a deliciously light sponge cake…
Ingredients:
- 220 g/8 oz. spelt flour (or you could use self-raising flour)
- 4 tsp. baking powder (if you are using self-raising flour just use half the quantity, i.e. 2 teasp.)
- 220 g/8 oz. soft butter.
- 220 g/8 oz. caster sugar
- 4 duck eggs
- a few drops of vanilla essence (optional)
Sandwich Filling:
- Whatever your heart desires…. only limited by your imagination! I generally use whipped cream and fruit, or jam.
Method:
Grease and line 2 x 9 inch sponge tins with parchment paper.
Preheat oven to 170 deg C/325 deg F/Gas Mark 3.
Sift your flour and baking powder into large bowl…. allowing plenty of air to get into the mixture. Add the butter, sugar, vanilla essence and eggs whisking all the time until light and fluffy.
Divide the mixture between the two lined tins. Level off the mixture and bake in the oven for 30 minutes. Allow to cool slightly before turning out onto a wire rack and gently peeling off the parchment paper.
When cool enough place one half on plate and dollop on your sandwich filling. Place other half on top, decorate or sprinkle with icing sugar.
Now time to go put the kettle on.
Sponge cake with whipped cream and raspberries
Enjoy 🙂
(And should you need to…. you can freeze this cake even with the filling in it…. I’ve been known to do that too. It is not quite as nice as just baked but it isn’t bad at all)
A Year In Redwood 