Thursday, January 13, 2011

Sponge Layer Cake







I had mentioned this cake in my last post and didn't have very high hopes for it but it turned out very well. Very well except that I baked it a bit longer than I should have. By a good 5 minutes. I will definitely make it again but will watch it very closely. I had always thought that a sponge cake would have the egg white beaten separately and then folded into the mixture but not with this cake. That's why I thought it wouldn't turn out well. Surprisingly, it's very spongelike and flavorful. I was tempted to add vanilla but didn't since I wanted to follow the recipe exactly as written. It's fine without the extract but I'm sure you could add vanilla or almond of you wanted to. The recipe also called for raspberry jelly but I added a thin layer of lemon curd followed by a layer of whipped cream. That really tasted great. I will make it again trying a different jam. I also used powdered sugar on top of the cake. Thought of using whipped cream on top also but that would have overpowered it. I found this recipe in a little cookbook called Mmmmm...Baking! I say Mmmmm...Good!


Luckily we didn't get as much snow as was originally predicated. Only 1 inch and I can handle that! Enough though for a 2 hour school delay! My son was disappointed because he was hoping for a day off from school. I'm sure since winter is not over yet there will be a good chance of that!



3/4 cup unsalted butter, softened
3/4 cup superfine sugar
3 eggs, beaten
scant 1 1/2 cups self rising flour
pinch of salt
3 Tbsp raspberry jelly
1 Tbsp confectioners' sugar






Preheat oven to 350 degree F. Grease 2 8 inch round cake pans and line the bottoms with parchment paper.

Cream the butter and sugar together in a mixing bowl until the mixture is pale in color and light and fluffy. Add the beaten eggs, a little at a time, beating well after each addition. Sift the flour and salt into a separate bowl and carefully add to the mixture, folding in with a metal spoon or a spatula.
Divide the batter between the prepared pans and smooth over with a spatula. Place the pans on the same shelf in the preheated oven and bake for 25 - 30 minutes, until well risen, golden brown and beginning to shrink from the sides of the pan.

Let cool in the pans for 1 minute then turn out onto a wire rack to cool. When completely cool, sandwich together with the jelly (lemon curd and whipped cream) and dust with the confectioners' sugar.



13 comments:

Val said...

Your cake looks divine!!

Jenn said...

Sounds really simple and really delicious!!

Rachel said...

YUM! My husband has a MAJOR sweet tooth and would be especially excited if I took your suggestion of using lemon instead of raspberry!

Nutmeg Nanny said...

This looks great! I'm a sucker for a delicious layer cake :)

teresa said...

oh it looks so good!

BumbleVee said...

I just made my first sponge cake yesterday. From a recipe given me by a Brit blog friend.

All the sponges I see on food sites and recipe sites do call for more eggs...and do mix whites and yolks separately from what I found. I, too, was wondering how it could turn out to be much of anything...and..I had no self raising flour..so used a tsp baking powder...and...did add vanilla. Oh...and...used raspberry jam.... it was quite yummy...

Joanne said...

Oh it looks so fluffy! Perfect texture. I love the idea of adding almond to it!

Cathy said...

Yum, this is my favorite cake! I think your addition of lemon curd was perfect and I bet it would be delicious with a few sliced strawberries as well.

sophiesfoodiefiles said...

Oooh waht a georgous & fluffy sponge layer cake!

Looks tremendously tasty too!
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The Blonde Duck said...

Even though we don't have snow, I want winter to be over!

Lucie said...

The simplicity of a sponge cake is what makes it great--adding lemon curd sounds perfect!

Quay Po Cooks said...

This is simple to do and looks delicious!

Lisa said...

That sponge cake looks delicious, nice and spongy, just as it should be. I have a new linky on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up or another sweet treat if you wish. http://sweet-as-sugar-cookies.blogspot.com/2011/01/sweets-for-saturday-1_21.html