Sunday sweets – Sponge Cake

Posted on: February 27th, 2011 by admin 4 Comments

Beans and I love the sponge cakes from Chinatown best.  They are tiny but tall and forever we have been trying to replicate them at home.  With varying amounts of success, lots of collapsing.  Lately we have been trying again and in desperation the other night (no butter in the house – gah), I made one with so few ingredients I thought it was doomed to fail…  Of course it turned out perfectly!  This recipe is miraculous!

This is a double recipe, we’re making 2 cakes to sandwich, half it if you just want one (but it won’t be very high)

  • 4 eggs
  • 3/4 c (150g) caster sugar
  • 3/4 c (150g) plain flour
  • You can add 1/2 tsp baking powder if you want it s bit higher, but we don’t usually

For the filling:

You really can go crazy here, we like  cream and some fresh berries, but you could use jam too, your favorite preserves, why not try it with the lemon curd from the lemon meringue post!

Preheat the oven to 180ºC (350ºF) and grease 2 x 7 or 8 in springform or round tins.

So how do these few little ingredients make a cake?  The important part is the first step (Don’t worry, it’s simple)

Pop the eggs into a bowl and beat for a few seconds, add the sugar and beat on high for 5 minutes.  This is quite a lot longer than for other recipes, but this is how you’ll perfect your sponge.  The mixture will change from eggy golden to smooth and white and will practically double in size.

All you need to do is gently fold in the flour with a spoon and divide the mixture between the two baking tins and bake for 30 minutes.  Might be a bit longer or shorter depending on your oven, so check 5 minutes before.

The sponge will feel soft and springy when it’s done.  Don’t be tempted to eat a sponge while it’s still warm either, these cakes need to be cooled to realise their perfect texture.  When they are cooled, whack some cream and berries on top of one sponge and pop the other sponge on-top!  Perfect for high teas, afternoon treats or daily…

Original recipe here (thanks Chef Jeena)

Song for this recipe:

“Sugar town” – Nancy Sinatra Sugar Town - Sugar

Ah Nancy, how hard was it to forge a singing career in the shadow of your famous father?  A help or hinderance I wonder.  She performed with a number of famous singers such as Elvis and Dean Martin, she remains best known for her 1966 signature hit “These Boots Are Made for Walkin’”.  Personally I think her Nancy and Lee album (recorded with Lee Hazelwood) is one of the best albums ever, but Sugar is also a classic.

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4 Responses

  1. Kristina says:

    I am definitely going to try this! It looks so simple and what fun it would be to make a sponge cake with only 3 ingredients.

  2. admin says:

    It it fun to make! Seems like it won’t work, just 3 ingredients, but it’s wonderful!

  3. Any cake that can be made with only 3 ingredients is a cake I want to make! This looks delicious!

  4. admin says:

    It’s nuts hey? 3 ingredients! I was shocked at how great it is.

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