There’s no cake that says happy birthday more than a sponge.
It is the quintessential celebration cake, particularly for those with roots firmly planted in the country.
The good thing about the sponge is that as well as being a crowd pleaser – what’s not to like about cream and jam sandwiched between two cakes - it’s also surprisingly easy to make, once you do the ground work.
Here's the basic recipe :
Classic sponge cake
4 eggs
Pinch of salt
¾ cup caster sugar
1 cup self-raising flour
4 tbsp of liquid (milk or water or a combination of both)
1 dessertspoon of butter
Take the eggs out of the fridge and let them sit until they reach room temperature. Pre-heat the oven to moderate. Grease two 8-inch (20cm) sandwich tins and dust with flour, shaking out any excess. Crack the four eggs into a bowl, add a pinch of salt, and beat until they just reach the frothy stage. Add the sugar a little at the time, beating as you go. This will get creamier and creamier. At the point where you can stop the beaters, take them out and draw a figure eight with what’s running off them, you’re done. You need to be able to see the figure eight on the top of the mixture.
Sift the flour into a bowl. Add the butter to the milk/water and heat this until the butter melts (in the microwave is fine). Add the flour to the egg and sugar mixture, incorporating this gently with a whisk until combined. While folding in the flour dribble in the water/milk and melted butter.
Divide the mixture between the two tins and stick them in the oven. Check after 15 minutes. If not ready, cook for another five minutes (or until cooked). The cake is ready when it starts to come away from the side of the tin and it springs back when touched lightly in the centre.
Gently turn the cakes onto a tea towel lined cake rack. The top of the cake should be facing up so it doesn’t get any marks on it from the rack. Cover with another tea towel and let it cool for about 30 minutes. Once cooled fill with your choice of filling and serve.
Some other tips:
- When beating the eggs and sugar you want to be quick but gentle.
- Don’t use a plastic bowl to beat the eggs and sugar. The eggs won’t beat up properly.
- When adding the flour to the egg and sugar mixture, don’t beat all the air out. But make sure the flour is mixed in properly.
- Before placing the cake tins in the oven, tap each tin on the counter four times to let the air bubbles on the top pop.
- The sponge should be cooked in 15 to 20 minutes. The longer it takes to cook the coarser the crumb is going to be. Prize winning cakes have a fine crumb so aim for 15 minutes. This is where getting the temperature right is important.
- Make them the day you’re going to eat them. Sponges are best eaten fresh.
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