Wednesday 12 February 2014

Fool proof sponge cake recipe....




To me, sponge cake is a versatile cake since you could tweak them to become other cake by adding other flavours such as vanilla, lemon and orange. It is a simple cake that could become celebratory and done for the wedding or just enjoyed plainly as afternoon tea at home... There are 2 versions of sponge cake basically... one with fats like butter or margarine or  one which is done without fats. The sponge cake with fats could hold the buttercream better as opposed to the one without, which often being paired with fresh cream such as whipped or double cream.
For wedding cake, sponge cake could be prepared few days early or even one week early... The cake could be frozen in the fridge and defrosted a day before the wedding in room temperature. Just make sure you wrap the cake individually with the foil paper and plastic bag before being placed in the freezer.

The recipe...
150g butter at room temperature.
100g sugar
150g self raising flour
3 large eggs at room temperature.
1 tsp baking powder
1tsp essence vanilla or 1/4 cup juice of lemon and lemon rind from 1 lemon.

Method
1. Sift flour and baking powder.
2. Beat butter and sugar until white and fluffy ( about 5 minutes)
3. Add egg one at a time.
4. Add dry ingredients and do not over beat. Stop the mixer once all are are mixed.
5. Divide the mixture into 2 and fill in the 7 inches round baking pan or  6 inches square baking pan.
6. Bake 25 minutes in 170 degrees celcius middle rack in the oven.

Or if you are dirt lazy like me... try all in one method. However, replace the butter with margarine and mixed all ingredients in one bowl until well mixed.

Once it is done, let it cold in room temperature and sandwich them with jam and buttercream.... the top layer could be decorated with buttercream and fruits... 

Cheerio... and enjoy your afternoon tea....

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