EASY SPONGE CAKE

sponge 1
See here for a very easy way to line a spring form cake tin.

EASY SPONGE CAKE
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Cake Ingredients
  1. 1 cup self-raising flour (this needs to be sifted three times).
  2. 4 eggs separated
  3. ⅔ cup caster sugar
  4. 1 teaspoon vanilla essence
Instructions
  1. Pre-heat your oven at 180C.
  2. Line your cake tin/s. If you don’t have a spring form tin (or two for that matter), you can use a normal cake tin. However, when the cake is cool, you will need to cut it in half to make a top and a bottom.
  3. Next separate the egg whites from the yokes.
  4. Whisk the egg whites in a bowl until stiff peaks are formed.
  5. While still beating, pour in the ⅔ cup caster sugar (the mixture should become thick and glossy.)
  6. Add the sifted self raising flour.ext add the egg yokes and vanilla essence, and beat for another 20 seconds - fold in the flour quickly but lightly.
  7. Pour an even amount into each tin and spread to edges.
  8. Bake in 180C oven for about 20 minutes or until light brown, and shrinks from sides of tin.
  9. Leave sponges in tin for 5 minutes before turning out on to cooling racks.
  10. When cakes are cool, place one as the base, spread your desired filling/s, put the other cake ontop and ice as you wish.
Filling ideas
  1. Caramel
  2. Strawberry, raspberry, blueberry jam
  3. Fresh or frozen mixed berries
  4. Fresh Strawberries
  5. Fresh Cream
Tools
  1. Spring form tin/s
  2. Baking paper
  3. Scissors
  4. Canola Cooking spray
No Excuses! http://noexcuseseasyorganising.com/

For the filling I used Nestle Top N Fill Caramel and a 600ml whipped thickened fresh cream.

I spread a small layer of caramel onto the left cake (this is the lid or top of cake). The right side I put a good covering of caramel. I left about a 1/8 of caramel in the tin to use later.

Once I whipped my fresh cream, I layered cream over the caramel, then placed the lid on top of the cake (the caramel on the underside) and iced the cake using the left over cream.

Finally I had about 2 cups of cream left over, so I mixed the caramel and cream together (with a fork) and put it into my Tupperware Bake 2 Basics Squeeze it (pipping tool).

sponge 2

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