Whisked sponge cake

Whisked sponge cake

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
3 eggs
165g caster sugar
1/4 lemon, grated rind
150g self-raising
a pinch of salt
1 teaspoon melted butter
2 tablespoons hot water

Filling & topping

Quantity Ingredient
1 cup cream
a few drops vanilla essence
1-2 teaspoons sugar
2 passionfruit, pulped, tossed with a little lemon juice
or 1 cup sliced strawberries, tossed with a little lemon juice
or 2 sliced bananas, tossed with a little lemon juice
1 tablespoon sifted icing sugar, to dust

Method

  1. Preheat the oven to 180°C. Grease two 18 cm sandwich tins, line the bases with baking paper, grease the paper and dust with a mixture of 1 teaspoon each of flour and sugar.
  2. Combine the eggs, sugar and lemon rind in a heatproof bowl and place it over a saucepan of simmering water. Whisk for 10 minutes or until a little of the mixture when lifted on the whisk falls in a smooth, steady ribbon onto the mixture in the bowl. Remove from heat and continue whisking for about 5 minutes or until cool.
  3. Sift the flour and salt and, using a metal spoon, gently fold into the egg mixture alternately with the combined butter and hot water.
  4. Spoon into the prepared tins and bake for 20–25 minutes or until the cakes spring back when touched lightly with a finger. Immediately turn out onto a wire rack to cool.
  5. For the filling, whip the cream with the vanilla and sugar until stiff. Combine half the cream with your choice of fruit and use to sandwich the cakes together. Decorate the top with dollops or rosettes of the remaining whipped cream and dust with icing sugar.

Tip

  • When turning out sponges, invert onto a wire rack or a plate and then immediately invert again onto a wire rack so that the top side is uppermost. This prevents rack marks from being pressed into the delicate surface of the cake, and results in a better presentation.
Tags:
baking
bakery
margaret
fulton
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