It's All About The Sponge!

Wednesday, March 26, 2014

With spring dinner parties and Easter celebrations around the corner, how would you fancy becoming a goddess hostess this spring?

A while ago I realized there is no better way to wow people after a delicious meal than with a piece of homemade sponge cake (or Victoria Sponge as my very British mom calls it). It’s that simple and the only thing is: it has to be homemade. I know that many people think it’s a waste of time to make it at home since you can get one in the store but the store-bought will never be as light, as fluffy, as buttery, as zesty and as delicious as the one you make yourself.

Now here is the secret: this one little recipe will give you the base for countless cake topping options and nobody will ever realize that you are actually using the same base recipe over and over again. So, you can go crazy creating cakes with fillings like lemon-cheesecake, mascarpone and raspberries cream, chocolate mousse, a simple British strawberry and pudding cake or even stuff it with raspberries or any other fruits for a delicious fruit cake, all by yourself, all from scratch and all by using one simple recipe. How is that for a tip?

Recipe for Sponge Cake
(Adapted from What Katie Ate. Recipe makes one sponge)

Ingredients:
- 175g unsalted butter
- 1 cup of brown sugar
- 3 eggs
- 1/2 of  vanilla pod (seeded)
- 2 teaspoons of fresh lemon juice
- 3/4 cups of plain flour
- 1 teaspoon of cornflour
- 1 teaspoon of  baking powder
- 1/2 teasoon of baking soda
- 1 tablespoon of milk

Pre-heat your oven to 180˚C (350˚F). Place flour, cornflour and baking powder into a bowl and set aside. Grease a baking tin and set aside. Cream the butter and the sugar together until super creamy and then add the eggs. If the mixture looks curdled, don’t worry, it will often look like this, it’s perfectly normal. Next, add the vanilla, the dry ingredients, the lemon juice and the milk and fold in gently to combine. When the batter is thoroughly combined, pour it into your baking tin and spread out evenly. Bake in the oven for 20 – 25 minutes until the top is golden brown and the skewer comes out clean when inserted into the middle of the cake. Allow to cool in a tin for 5 minutes before removing and adding the fillings. Ta dah!

Which pairing tickles your fancy? xo

P.S: Also, Nutella fudge, chocolate fondue 2 ways and cheese with a coffee twist.
P.P.S: Plus, tons more recipes that you might like:)

(Photos and layout by exPress-o)

13 comments:

Anonymous said...

I cannot wait to print out the recipe. It's going straight on my kitchen wall. Thank you so much for this I'm hopeless in baking and this will surely change that.

Steph said...

Love sponge cake! Our wedding cake is actually going to be made out of sponge cake - it's called a "naked cake" with lots of fruit and stuff. I'll have to try this recipe. Yum!

Pamela Bates said...

you know, we don't really have 'sponge' cake in us. at least not that i know of. we have pound cake, we have angel food cake but if there is sponge cake, I've never seen it. but it looks and sounds divine. i'll take the raspberry marscarpone please.......if there is any left.

Diana Mieczan said...

Yay! My pleasure, Anonymous:) Enjoy it!

Diana Mieczan said...

Oh yum, Steph! Btw: love the name - giggle :)

Diana Mieczan said...

Pamela, it's basically a pound cake. Btw: If you're planning to visit nyc sometime soon, you should go to Kam Hing Coffee Shop. They have some of the most amazing little sponge cakes ever!

Art Farm said...

Mmm! This sounds fantastic and I love all the variations.

Jillian Manesh said...

YUMMMM i want it with lemon ...or nutella! xo jillian - cornflake dreams

Andy said...

This recipe looks delicious! What size pan or as you call it "tin" do you bake it in? Can't wait to try this. Thanks for the recipe.

Polly Rowan said...

It's strange that the US don't have sponge cake (just read Pamela's comment). Pretty much all our cakes are sponge cakes in England! Victoria sponge is the most basic and tastes AMAZING warm out of the oven with some icing sugar dusted on top. Or cream and jam and strawberries. Delish.

Diana Mieczan said...

Nutella is a great idea, Jillian:)

Diana Mieczan said...

Andy, I used a standard rectangle tin but if you use a 9-inch round cake pan it will work great as well. There is no rule really.

Diana Mieczan said...

Polly, my mom always makes Victoria sponge when we visit her and all of our freinds love when I make it when they come over because it's so unusual here:)

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