Berry sponge cake helps to celebrate 30 years of friendship

 

A deliciously light, jam and cream filled sponge cake is an afternoon tea favourite at our place and my Mum is the master at making this crowd pleaser.

 

These holidays I made sponge cake filled with my own strawberry jam, decorated with mixed berries for my girlfiend Douha and my 31st anniversary of being friends.  How blessed I feel to have her still in my life.

 



Whilst my sponge cake  was well recieved and was shared around, it just doesn't seem the same as Mums.  So, I am on a mission to bake the perfect sponge cake and there are some "tricks to the trade".  What are they you ask?

*Get a great recipe off your Mum! It is tried and true so if it doesn't work, the reason is YOU!

 

*Use room temperature eggs.  A warm egg holds more air.  Air is the answer to a fluffy sponge.

  My friend Julia advised me that eggs should be left out for at least four hours for best results.

*Make sure the bowl/spoons used have no oils on them, this may stop the eggs whipping properly.

*Use a metal whisk and spoon, glass or ceramic bowls work best.

*Freezes great with jam and cream at the ready for surprise visitors.



*Be gentle when moving cooked sponge, this can make it flop... and DO NOT open the oven even a tiny weenie bit as I learnt (yet already knew!)

                           THE
                                  CAKE
                                            WILL
                                                     SINK!

MUM'S SPONGE

This makes 2 round sponges that at be sliced through the centre and filled with jam and cream

                    

                                OR

A stack of sponge kisses.  Two are joined together with jam and cream and taste the most awesomest when they are left for a little while so the sponge goes a  soft (not soggy).This method is a party favourite.

                      

                               OR

 

Cooked in patty pans for butterfly cakes. Great for a kids party.

You will need

4 large eggs - room temperature

3/4 cups of caster sugar

3/4 cups cornflour

1/4 cup custard powder

1 heaped teaspoon cream of tartar

1/2 heaped teaspoon bicarb soda

Pre heat oven to180C - gas fan forced

Prepare tins, trays, patty pans accordingly.

Sift the cornflour, custard powder, cream of tartar and bicarb soda 3 times.

Beat eggs and sugar in a glass bowl until light and fluffy looking. Takes around 7 minutes.

Using a metal spoon, fold the dry ingredients through the egg mixture.

Pour evenly into cake tins and bake.

 

Butterfly cakes - 3/4 full patty pans, cook for 10 minutes



Sponge kisses - place a tablespoon full on paper lined try, cook for 5-7 minutes

2 round cake tins - oiled and lines, cook for 20 minutes.

Remember that all ovens are a little different, so you may have to adjust your cooking time accordingly and cook ASAP to keep it light and fluffy.

 

Once the cakes are cool it is time to decorate!

 

Round cakes get sliced through the centre, spread a thin layer of jam/fruit and cream through the middle and put the top back on.  Don't take jam/cream out to the edges as it will spew over the edge and look messy.  Add cream and berries or grated chocolate to the top.

 

For fairy cakes, cut a small hole out of the top and cut the little round in half.  Place cream into the hole, arrange the "wings" on top. Decorate with fruit, or icing sugar.

  

Use 2 rounds of the sponge kisses to make a whole one.  Jam and cream the flat side and stick them together.  Sprinkle with icing sugar and enjoy! 


Im off to make another one, I want to get it just right!  Hope you will join me.

Happy cooking!