MAMMA'S SPONGE CAKE


Sponge cake

Try and find a better cake than one made with your grandma’s recipe. It’s impossible. Every bite tastes like childhood and floods your mind with amazing memories. My mamma’s cake does the same thing every time. It’s amazing. What’s even better is this cake can be made for any occasion. Birthdays, picnics, or dessert. It takes no more than an hour to prepare so you’re not waiting painfully for anything to cook. Your girlfriend, your grandma, or your mum, will completely melt away when you show them what you’ve made.

Equipment needed

For this recipe, you’ll need a mixing bowl, a chefs knife, a chopping board, measuring spoons, measuring cups, an electric beater, two sandwich tins, a sifter, two tea towels, a butter knife, a silicone spatula.

Ingredients

Cake

1 cup self-raising flour

1 tablespoon corn flour

4 eggs

3/4 cup sugar (plus a little extra to sprinkle on the cake while cooking)

1 tablespoon hot water  

Strawberry jam

Mixed berries

Whipped cream

600ml thickened cream

1/3 cup icing sugar

2 teaspoons vanilla bean paste  

Method

Getting started

Step 1: Preheat your oven to 175 degrees Celsius.

Step 2: Grease two 20cm sandwich tins with butter and line with baking paper.

Prepping your cake batter

Step 3: Add the flour to a sifter, replacing two tablespoons with one tablespoon of cornflour. Sift the flour four times and keep to one side.

Step 4: Separate your egg whites from the yolks, keeping the yolks to one side (you’ll need them in a moment).

Step 5) Beat the egg whites with an electric beater on high for just a couple of seconds so that large bubbles appear.

Step 6) Add the sugar (slowly) while beating on low.

Step 7) When all the sugar has been added, turn your electric beater to a medium speed and add the yolks. Beat for five minutes. Remove the beaters, clean and set aside to dry. You’ll need them later.

Step 8) Add the sifted flour to the egg mixture and using a butter knife, fold the flour into the egg to combine, completely. Take your time and be very gentle. You want to ensure that the egg mixture stays aerated so that your sponge is light and fluffy.

Step 9) Divide the mixture between the two lined sandwich tins, tap the tins lightly on your bench to settle the mixture and transfer to the oven for 15 minutes.

Step 10) When 15 minutes is up, use a metal skewer or fork and pierce the middle of the cake. It will be cooked when you remove the skewer without any batter. Remove from the oven.

Step 11) Lay a tea towel flat on your bench top. Sprinkle with a little sugar.

Step 12) Turn out the sponge cakes onto the tea towel and fold the edges of the towel over. Let them sit until they’re cool.

Whip the cream

Step 13) Pour the thickened cream into a mixing bowl.

Step 14) Add the vanilla bean paste and icing sugar.

Step 15) Using your electric beater on high, beat the cream until stiff peaks take their form.

Decorate

Step 16) Ok so your sponge should have cooled properly by now, so using a spatula carefully place one of the cakes on a serving board or cake platter. This is your bottom layer.

Step 17) Generously spread the strawberry jam over the top of the bottom layer until it is covered. You may also like to evenly add some strawberries around the edge for decoration. Now cover the jam with half of the whipped cream.

Step 18) Using your spatula carefully place the second cake on top of the cream as your top layer.

Step 19) Cover the top layer with the remainder of the cream and top with the remaining berries. Serve as soon as possible.

 

DessertDrew HipwoodCake