Friends coming for afternoon tea, and as per usual I am running late . I made these great Vege muffins, but wanted something sweet, quick yet special . The answer, an old fashioned jam and cream sponge.
I don't know why I don't make sponge cake more often, it was just delicious. Light, delicate, yet still feeling like proper cake, perfect for visitors. And so easy! Although two year old Matt was much more interested in the icing sugar than any actual cake.......
Growing up I don't really remember Mum making sponge cakes. Dad played cricket with a man whose wife Barbara made the ultimate sponge. Mile high and light as a feather, she would always turn up for functions with her signature and no one else was about to compete! Mum's Black Forest Cheesecake was her signature, I must say a sponge is a heck of a lot quicker to make........
Sponge Sandwich (based on the Edmonds Cookbook.....of course)
Pinch of salt
125 gr sugar
Splash of vanilla extract
25 gr cornflower
50 gr plain flour
1 tsp baking powder
Preheat your oven to 190C . Beat the eggs, with the salt, sugar and vanilla (or use vanilla sugar). I use the Kitchen-aid, but you could also use an electric hand beater, or a whisk. I know the whisk works because the finest sponge I ever made was with a small balloon whisk. Looking at my bingo wings I should have kept making them.
Beat until the mixture is very thick, pale and fluffy. Fold in the cornflour, flour and baking powder VERY gently with a metal spoon. Spoon into two 20cm sandwich tins, greased and lined with baking paper. Bake for 15-18 minutes.
Cool for a couple of minutes then turn onto a wire rack to cool. Peel the paper off and when cool fill with good tangy raspberry jam and fresh whipped cream. Dust with icing sugar
If you look at the picture above you can see the marks where the top layer has cooled on the wire rack, to avoid, flip over when you first turn out of the tin!