Recipes of the day
Simple Sponge Cake
Use self-rising flour instead of the plain flour and baking powder for ease of use.
Ingredients
- 150 g caster sugar
- 5 large eggs
- 150 5 plain flour
- 1 tsp baking powder level
- Icing Sugar to serve
Instructions
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Preheat the oven to 180C/350F/Gas Mark 4.
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Grease 2 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper.
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In a large mixing bowl, beat the eggs with the sugar until creamy and fluffy or until figure of 8 is achieved.
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In a small bowl, combine the flour and baking powder.
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Sieves the flour over the egg and sugar mixture and gently fold to combine.
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Transfer evenly to the two prepared sandwich tins.
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Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and set aside to cool for 5-10 minutes. Then transfer to a wire rack. Allow to cool.
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Use with a day.
Notes
If you would to participate in tomorrow’s cook along please make these sponges today, let them cool and wrap them tightly to keep them fresh for tomorrow. You can make as many as you would like to depend on what height you would like your cake to be.
Summer Sponge with Orange And Berry Mascarpone
Ingredients
- 120 g caster sugar
- 4 eggs
- 120 g plain flour
- 1 tsp vanilla extract
- 3 tbsp apricot jam
- 200 g mascarpone
- 100 ml whipped cream
- 1 orange zest
- 100 g mixed berries
- Berry coulis to serve – optional
- Icing Sugar
Instructions
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Preheat the oven to 180C.
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Grease 2 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper.
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Sieve the flour into a bowl.
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In a separate large mixing bowl, beat the eggs with the sugar and vanilla extract until creamy and fluffy. Carefully, fold in the sieved flour then divide as evenly as possible between the two prepared sandwich tins.
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Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.
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Meanwhile, in a bowl, whip the cream and mascarpone with the orange zest. Set aside.
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Next, once the cake has cooled, Spread some of the apricot jam on one sponge. Add some whipped mascarpone and a few fresh berries. Top with the second sponge and decorate with icing sugar and extra berries. Enjoy within a day.
Lemon Drizzle Cake
Ingredients
- 120 g butter softened
- 120 g caster sugar
- Zest of 1 lemons
- 2 eggs
- 120 g self-raising flour
Topping
- 100 g icing sugar
- 1 lemon Zest & Juice of
Instructions
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Preheat the oven to 160˚C / 325˚F. Line and grease a 500g cake tin.
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Place the butter and sugar into a mixing bowl and beat until light and fluffy. Next, add in the eggs and sieve in the flour and stir until fully incorporated. Stir in the lemon zest at this stage then pour the cake batter into the prepared tin.
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Place in a preheated oven and bake for up to 40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to rest for 5 minutes.
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When cooled, make the drizzle. Mix the lemon zest and juice with the icing sugar until a thick paste is achieved. Drizzle generously over the top of the cake.
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Let it set for 1 hour and decorate with a few berries if desired!
