Simple sponge
Olive's food guru, Lulu Grimes, shares her cooking secrets for the perfect sponge cake
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 40 minutes plus cooling- Video tutorial: Creaming butter and sugar
- Heat the oven to 180C/fan 160C/gas 4. Line and butter 2 x 18cm sandwich tins. Beat all the cake ingredients together in a large bowl, add the milk if the mixture is too stiff to drop off a spoon when tapped gently. Divide the mixture between the tins and level.
- Bake side by side for 20-25 minutes until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
- Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.
Adding more flavours
Add 4 tbsp cocoa powder to the flour to make a chocolate sponge, fill with whipped cream and a drizzle of melted chocolate. Or add grated lemon zest to the sponge mixture and fill with lemon curd and cream.
Making it coffee flavoured
Add 2-3 tbsp very strong espresso to the sponge plus a couple of large handfuls of chopped walnuts, then fill with coffee-flavoured butter icing.
Per slice
470 kcalories, protein 5.2g, carbohydrate 47.2g, fat 30.3 g, saturated fat 17.4g, fibre 0.7g, salt 0.49 g
Recipe from olive magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10937/
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Ingredients
- 175g unsalted butter , at room temperature
- 175g golden caster sugar
- 175g self-raising flour , sifted
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 eggs
- 1-2 tbsp milk (optional)
FILLING
- 4 tbsp strawberry jam, Tiptree Little Scarlett is lovely
- 142ml double cream , whipped
- icing sugar for dusting
Search Good Food
You can buy berry-flavoured vodkas but it's easy to make your own and as it keeps in the fridge for weeks, it's more fun to drink!
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 40 minutes plus coolingIngredients
- 175g unsalted butter , at room temperature
- 175g golden caster sugar
- 175g self-raising flour , sifted
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 eggs
- 1-2 tbsp milk (optional)
FILLING
- 4 tbsp strawberry jam, Tiptree Little Scarlett is lovely
- 142ml double cream , whipped
- icing sugar for dusting
Per slice
470 kcalories, protein 5.2g, carbohydrate 47.2g, fat 30.3 g, saturated fat 17.4g, fibre 0.7g, salt 0.49 g
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17 May 2009
ems commented on this recipe
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26 August 2009
Aitchey rated and commented on this recipe
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