Make It Perfect

Myth: sponge cakes are hard to make.

They are not, they are actually one of the most easiest cakes around. Require little ingredients and just a bit of time.

My Nan is famous for her sponge. She always has a couple in the freezer to pull out when people come around. Before I was married and still living at home I was lucky enough to spend time with Nan once a week and help her with cleaning and jobs around the house. It was when she lived at her old house in the country and was more able than she is now, but still appreciated a bit of help with vacuuming and washing the floors. When Pop still went to work every day at the river and would drive home with his dog, Sandy on the back of the ute for a hot lunch. They are much older now and much less able. They don’t live in the country anymore and Pop doesn’t go to work. But those memories are still alive.

During one of my visits, Nan requested I do some cooking for her so that she could stock up the freezer with some goodies. It was that day she taught me how to make her world famous sponge cake. And I’m glad she taught me, standing over my shoulder with very definite instructions. If she had just handed me the recipe, it would have failed. I know I would have skipped the part where I was supposed to beat the eggs and sugar for “at least” 10 minutes. It would have been more like 2 or 3 minutes. And I know I wouldn’t have bothered folding the dry ingredients in with a fork. I would have thrown them in and let the beaters do the mixing. And then my sponge would have failed.

Trust me when I say it is easy…as long as you follow the instructions exactly as they are written.

Sponge Cake
3/4 cup castor sugar
4 eggs
3/4 cup cornflour
1 tsp baking powder
3 tsp plain flour

Beat sugar and eggs for at least 10 minutes until very creamy.
Sift together baking powder, cornflour and plain flour. Add to egg mixture and stir with a fork until just combined.
Grease two sandwich tins and divide mixture evenly between the two. Gently tap each tin on the bench.
Bake in a 200 degree celcuis oven for 20 minutes.
When cool, fill with jam and whipped cream.
P.S. The new blogroll is making my life MUCH more enjoyable…I only have to click on blogs when they have been updated!

This carrot cake recipe from Linda is delicious! Super moist with the the perfect touch of spice. And who can say no to cream cheese icing…mmmm…

1 cup caster sugar
1 cup olive oil
3 eggs
1 1/2 cups plain flour
2 tsp cinnamon
1 tsp bicarb
1 1/2 tsp baking powder
1/2 cup chopped walnuts
2 cups grated carrot

Beat sugar, oil and eggs together with wooden spoon.
Fold in dry ingredients.
Add walnuts and carrot.
Bake at 180 degrees celcius for 45-50 minutes (muffin-sized cupcakes, about 30 minutes).
Ice with cream cheese icing.
I made my icing using 250g cream cheese, softened. Stirred in about 2 cups icing sugar and a tiny squeeze of lemon juice.