Make it… Use it… Twist it
Sponge Cake
A sponge cake is one of the most versatile recipes you can master. Add a simple twist and you’ll discover even more uses for it
Ingredients
Serves 6 Preparation time: 15 minutes Cooking time: 25 minutes
225g/8oz soft unsalted butter 225g/8oz caster sugar 4 eggs, beaten 225g/8oz self-raising fl our Pinch of salt 3 tbs warm water 1 tsp vanilla extract
Make it
Pre-heat the oven to 190°/Gas 5 and prepare two 20cm cake tins by greasing and lining with greaseproof paper.
Cream the butter with the sugar until light and fl uff y. Slowly beat in the eggs. Sift the fl our and salt together and fold gently into the egg mixture. Add the warm water until the mixture just drops from a spoon.
Pour half the mixture into each tin.
Bake in the centre of the oven for about 25 minutes or until golden and risen. When cooked, leave for a few minutes and then turn out of the tins to cool completely on a wire rack.
GRUBMAGAZINE.CO.UK Use it
When the sponges are cool, sandwich together with whipped cream and strawberry jam. You can also add cream to the top and fi nish with some artfully arranged strawberries. Finish with a dusting of icing sugar.
Twist it
Substitute orange extract or fl avouring (fi nd it in the baking section of your supermarket) for the vanilla extract. Sandwich and top your cake with whipped cream and passion fruit seeds for a delightful summery version of a classic Victoria sponge.
JULY 2011 41
Eating In
PICTURES: Getty
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