RICH SPONGE CAKE

Page 1

350g unsalted butter

150g caster/granulated sugar

4 egg yolks

225g plain flour

7.5ml baking powder

30ml milk

5ml Vanilla extract

For lemon add grated rind 2 lemons

For coffee add 10ml coffee disolved in 30ml water, cooled, instead of milk

8 egg whites

150g sugar

225g flour

 

Serves: 2 x 8 - 10" Cakes or 3-4 1lb loaf tins

Source: Adapted from Dan Lepard's Vanilla Layer Cake

 

METHOD

Line the tins with paper or use liners

Pre heat over to 160C with bottom heat if available

 

Beat together butter, sugar and egg yolks until light and fluffy.

Add milk and vanilla and/or other flavouring

Beat in flour and baking powder.

In a clean bowl whisk the egg whites until stiff then add sugar and whisk till combined.

Gently beat into cake mix alternating with remaining flour.

Spoon into prepared cake tins

Bake for 25-30 mins approx until the mix begins to come away from the sides and a skewer comes out clean. The cakes will not be very dark in colour.

Leave to cool then layer and ice or split and ice in your favourite way.


This is the Coffee Walnut Cake. The main picture shows the cake with a mini one, I reduced the main cake by 200g to make the small cake with small tart rings,so I could taste the finished cake.

The filling and topping is roughly chopped Walnut Nougatine with coffee buttercream

 

Lemon Cake made with larger tart rings, filled with lemon curd, buttercream and some citrus sprinkles

 

Mini loaf style sponges with buttercream and raspberry jam

 

mmm