I always remember my moms fresh sponge cake – best eaten as it comes out the oven. Or with a simple lemon glaze. Over the years, I have adapted the recipe to suit my equipment, ingredients and time allowance. I do up to 50 of these small batches of cake a week (And have adapted it further for bigger batches) – this recipe is pretty much fool-proof.
- Cream 125g butter with 1 cup (250ml) sugar – in other words, in a mixer or with a electric hand mixer, or last resort a wooden spoon by hand. Mix until the mixture is creamy, and starts becoming lighter. This step begins the process of incorporating air into your mixture, ensuring the “sponge” part of the title becomes a reality.
- With the mixer still running, add one whole large egg, and incorporate completely before adding another whole large egg. Keep mixing until this mixture too, is light in colour and “airy”.
- Sieve 2 cups (500ml) of cake flour into this mixture, as well as 2 level teaspoons of baking powder. Add 1 cup (250ml) full cream milk, and return to mixing with the mixer until just combined. Don’t keep mixing for hours, as this will lessen the “sponge” effect by mixing out all the air.
- Finally – this can be baked as cupcakes, or a cake. Bake in a pre-heated oven of 180 degrees. The smaller the cake, the less time it needs in the oven. You are looking for a lovely golden brown top, and if you put a knife through the middle, it should come out clean. If it comes out with raw mixture – obviously, it needs more time. A 20cm round cake of about 3cm cake batter takes around 25 minutes.
TIP:- while the eggs are being mixed in well is the stage where you should add some flavour if you wish – the possibilities are endless – from vanilla extract / essence, to lemon zest, to spices to rose water – be creative.
A perfect canvas for a beautiful cake.
Happy Baking ~ Cake Sensation