Alison Alexander gave the instructions for these three cakes on 612 ABC radio yesterday morning on the Steve Austin show. You just vary the method to make three different cake from the same four basic ingredients –
- 125 g unsalted butter
- 125 g caster sugar
- 2 eggs
- 125 g self-raising flour
Method 1: All in together
Strawberries and Cream Sponge Cake
1. Pre-heat oven to 180˚C. Lightly grease 2 X 18cm tins and line base with baking paper.
2. Place all ingredients in a food processor and process for 5 seconds. Scrape down the sides of the bowl and process a further 5 seconds.
3. Place cake mixture into prepared tins and bake for 15 – 18 minutes or until the cake is golden and the top springs back when lightly pressed.
4. Remove from the oven and rest in the tin for 3 minutes before turning out onto a cooling rack.
5. When cold spread one cake with strawberry jam and a layer of whipped cream. Top with the other cake and dust with icing sugar.
Method 2: Creaming
Sponge Cake with Lemon Icing
1. Pre-heat oven to 180˚C. Lightly grease a 20cm cake tin and line the base with baking paper.
2. Cream the butter and sugar with ½ teaspoon vanilla paste or extract. Add eggs, one at a time and beat to incorporate them.
3. Fold in the flour until the mixture is smooth then spread evenly into the prepared tin.
4. Bake in the oven for about 20 minutes or until golden and the top springs back when lightly pressed.
5. Remove from the oven and rest in the tin for 3 minutes before turning out onto a cooling rack.
6. When completely cool, spread top of the cake with a thin layer of icing.
1. Combine 1 teaspoon butter and ¾ cup icing sugar in a food processor. Add lemon juice, one teaspoon at a time, to make a spreading consistency.
Method 3: Melt and add
1. Pre-heat oven to 180˚C. Lightly grease a 23cm fluted flan tin with removable base.
2. Place butter in a large glass mixing bowl and melt in microwave.
3. Add sugar to melted butter and stir with a whisk. Add eggs and stir again to mix in thoroughly.
4. Add flour all at once and stir to combine – do not beat the mixture.
5. Pour mixture into a greased metal flan tin with removable base. Arrange chosen fruit on top – see list below. Sprinkle with 2 dessertspoons caster sugar.
6. Place in the oven for about 25 minutes or until the top is golden and the cake is firm in the centre. Allow the cake to cool for 5 minutes before removing the sides of the tin. Dust with icing sugar just before serving.
Suitable fruit for topping:
strawberries, hulled and cut in half lengthwise
apples, peeled, quartered and thinly sliced
apricots, nectarines, peaches and plums, halved and thinly sliced
Might have to get my bake on this weekend…..