It's back to basics time on the blog this morning as we feature a very simple but very versatile recipe for a simple sponge cake. Many years ago the recipe came from Spouse's roommate's mother, a Mrs. Chaulk from St. Phillip's and I have been making it ever since as a base for many different desserts and dessert cakes. It is a great base to soak up sweet sherry and berry juices in a simple trifle or even on its own filled with your favorite jam and topped with thick cream. I sometimes use it for a simple strawberry shortcake by piling on some fresh berries, sometimes soaked in Cointreau or other suitable liqueur and topped with a big dollop of sweetened whipped cream for a great summer barbeque dessert. Once mastered, this cake hold plenty of room to use your imagination to create your own ways to put it to delicious use.
Stay tuned to see what this one turns into...the word "creamsicle" might just be involved. ;)
Sift together and set aside:
1 tsp baking powder
For the meringue base of the batter you will need:
6 eggs separated, room temperature
1/4 tsp cream of tarter
1 cup sugar, separated in 2 half cups
2 tsp vanilla extract
1/2 tsp lemon flavoring (optional)
Beat egg yolks and ½ cup sugar until foamy and thickened.
Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
Pour into greased and parchment paper lined 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.
+ comments + 4 comments
Just curious, do you fit two forms on one rack in your oven? And if you don't, how do you bake them? On two levels with circulating air? Do they come out OK? I had problems with baking sponge cakes and see that your came out perfectly.
I don't do anything different at all when baking this cake. I don't own a convection oven. I just put the pans on the middle rack in my conventional oven and it always bakes perfectly. Let me know if you succeed with this recipe.
Thanks for this recipe, Ive been meaning to post a comment for over a year now lol I only use this recipe for all of my cakes. I make one every month. I just switch the flavorings. No other sponge or genoise recipe turns out as well as this one!
You're very welcome Stephanie.