Junior Cycle Home Economics Recipe and Evaluation Handbook
23 Sponge with a Twist Equipment
Chopping board(s) (colour-coded), sharp knife, weighing scales, mixing bowl, greaseproof paper, sieve, electric whisk, metal spoon, pastry brush, scissors, two sponge tins (cake)/one baking tray (Swiss roll), oven gloves, wire tray, cutlery, two large plates (for cutlery).
Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT.
2. Preheat the oven to 180°C/gas mark 4. 3. Weigh and measure all ingredients.
Learning Intentions
✰ Use a variety of preparation and cooking techniques to make this dish.
✰ Demonstrate creative skills in serving this dish attractively.
✰ Apply appropriate hygiene and safety rules when making this dish.
4. Grease and line sponge tins/baking tray with greaseproof paper.
5. Whisk eggs and sugar together until the mixture is thick, pale and creamy.
6. Sieve the fl our high over the bowl and fold in gently with a metal spoon to prevent air loss – the more air, the lighter the sponge.
7. Divide the mixture evenly between the two sponge tins/pour into the baking tray.
8. Bake for 12–15 mins until spongy. To test for doneness, press with your fi nger – it should spring back with no indent left in the cake. It will also be shrinking back from the edges a little.
Makes: 1 Swiss roll or an 8” sponge
50 mins Perfect dish for all class lengths. Ingredients 4 large eggs
100 g caster sugar 100 g self-raising fl our
TO DECORATE:
227 ml cream (buy pre- whipped for 1-hr class)
5 strawberries/ raspberries
2 tbsp strawberry/ raspberry jam
icing sugar (to garnish) Cake
❍ When the layers are cooked, use the oven gloves to remove from the oven and bring to the wire tray.
❍ Leave them to cool and then turn both out from their tins and peel off the greaseproof paper attached to their undersides.
❍ Add jam, cream and strawberries to one layer, and cover this layer with the other.
❍ Dredge with icing sugar to garnish.
Swiss roll
❍ When the sponge is cooked, remove from the oven using oven gloves.
❍ Place a piece of baking paper onto the wire tray and sprinkle with some caster sugar.
❍ Turn the sponge onto this sugared paper.
❍ Remove greaseproof paper attached to the underside of the sponge.
❍ Roll the sponge up in the paper and leave it to cool.
❍ Unroll the sponge and add the cream and raspberries before rolling it back up loosely to make a Swiss roll.
❍ Dredge with icing sugar to garnish.
9. While the sponge mixture is baking, wash and chop the strawberries/wash raspberries.
10. Whip the fresh cream using an electric whisk/hand whisk. The cream should be roughly double in size and forming stiff peaks.
UNIT 3
91
TOP TIP
Learn to check when egg and sugar mixtures are whisked
adequately. Lift the beater out of the mixture. The mixture is thick enough if the mixture ‘sits’ on top and doesn’t sink immediately.
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