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♣ Eatpress Spongecake
Sunday, February 27, 2011 || 4:26 PM  Eatpress is a delicious blog about what else? Yummy food. Since taking my first cooking class in high school, I've been focused on cooking by myself. I've always adored food, but lacked any sense whatsoever on cooking. Now, I constantly rip recipes out of magazines in class (Housing/Interior Design and Fashion Trends. Needless to say, my teacher has no clue) for future use. My favorite kind of foods? Sweets and pastries. Might I say they're also some of the funnest dishes to make. Anyway, I saw this simple recipe for Spongecake and am now set on trying it out this week. I'll be sure to share the results.* 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 realize 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… Labels: Cooking |
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