Traditional teatime sponge cake

Traditional Sponge Cake
From ‘Avoca Tea time’

Although this is a recipe that everyone is familiar with I am including it for a couple of reasons: It has no butter, so is low fat (even with cream filling) which reduces cake related guilt… it needs no raising agent, which I think is amazing, considering how light it turns out… and it shows off how good duck eggs are for baking. Duck eggs have more albumen in the white, which means that they are better than hen eggs for any recipe that needs them to thicken and lift (eg meringues, buns and particularly – sponge cake). And – it really is an old fashioned treat.

Ingredients:
5 large v fresh eggs (hen are fine, but duck are better)
150g caster sugar
150g plain flour, sieved

Filling:
Strawberry jam
200ml whipping cream, whipped

1.    Preheat oven to 170c. Line 2 x 16cm, lined with parchment paper
2.    Beat the eggs and sugar together with an electric whisk until the thick ribbon stage is reached – takes about 10mins. Very gently, with a metal spoon, fold in the sieved flour.
3.    Spread the mix evenly between the two tins, bake for 20-25 mins, until firm to the touch. Remove and cool on a wire rack.
4.    When totally cold top the first cake with jam, then cream. You could also add sliced fresh berries. Place the second cake on top. Dust with sieved icing sugar and decorate with berries/flowers if wished.

Comments

  1. Lovely recipie Thanks

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