Perfect Sponge Cake

Source: coles magazine July 2015 - Page 48

Serves: 8  - Prep 15 mins (+ cooling & 15 mins setting time) - Cooking 20 minutes

1/3 cup (50g) plain flour
1/3 cup (50g) self-raising flour
1/3 cup (50g) cornflour
4 x 60 g Coles Brand Australian Free Range Eggs, at room temperature
3/4 cup (165g) caster sugar
10 g butter, finely chopped
300 ml thickened cream
1 tbsp icing sugar
1/3 cup (110g) raspberry jam
Passionfruit Icing
1 1/2 cups (240g) icing sugar mixture
2 tbsp passionfruit pulp

  1. Preheat oven to 180°C. Grease two 20cm (base measurement) round cake pans. Line bases with baking paper and dust sides with flour, shaking off excess.
  2. Place a sheet of baking paper on a clean work surface. Sift over combined flour and cornflour. Repeat 2 more times.
  3. Use an electric mixer to whisk eggs and sugar in a large bowl for 8-10 minutes or until the mixture is light and fluffy and doubled in size. Gently sift the flour over the egg mixture. Use a metal spoon or balloon whisk to carefully and gently fold the flour through the egg mixture until almost combined. Combine butter and 2 tablespoons of boiling water in a small jug. Pour down the side of the bowl. Carefully fold until just combined.
  4. Divide between prepared pans. Bake for 20 minutes or until cakes are dry and have shrunk away from the sides.
  5. Turn the cakes onto wire racks lined with baking paper. Carefully peel the paper away from the base of each cake. Set aside to cool completely.
  6. Use an electric mixer to whisk the cream and icing sugar in a bowl until soft peaks form.
  7. Place 1 cake on a serving plate. Spread with jam and top with whipped cream mixture. Top with remaining cake.
  8. To make the icing, sift the icing sugar into a medium bowl. Gradually add the passionfruit pulp, stirring until a smooth, glossy paste forms. Spread over the top of the cake. Set aside for 15 minutes to set.

Vic Lic

No comments:

Post a Comment