Whisked sponge

Whisked sponge

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
3 eggs
170g caster sugar
1/4 lemon, zested
150g self-raising flour
pinch salt
1 teaspoon butter, melted
2 tablespoons hot water

Filling and topping

Quantity Ingredient
250ml cream
few drops natural vanilla extract
1-2 teaspoons sugar
2 passionfruit, pulped, plus 1 cup sliced strawberries
or 2 bananas, sliced and tossed with a little lemon juice
1 tablespoon icing sugar, sifted

Method

  1. Combine eggs, sugar and lemon rid 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 mixture in the bowl.
  2. Remove from heat and continue whisking for about 5 minutes until cool. Sift flour and salt and, using a metal spoon, gently fold flour into egg mixture alternately with combined butter and hot water.
  3. Turn into 2 × 18 cm sandwich tins that have been greased, bottom-lined with greased baking paper and dusted with a mixture of 1 teaspoon each flour and sugar. Bake cakes in a preheated moderate oven for 20–25 minutes or until cakes spring back when touched lightly with the finger. Immediately turn out onto a wire rack to cool.
  4. For filling, whip cream with vanilla and sugar until stiff. Combine half the cream with selected fruit and use to sandwich cakes together. Decorate top with rosettes of remaining whipped cream and dust with icing sugar.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again