As you can see most of my recipes are savory, I am trying to put more sweet things on my blog, so I decided to share this fabulously simple sponge cake recipe with you. It is to die for.
For the batter:
100 g butter
180 g caster sugar
2 extra large eggs
260 g cake flour
1 ml salt
10 ml baking powder
125 ml full cream milk
5 ml vanilla paste/essence
150 g butter, softened
250 g icing sugar
A drop of vanilla essence
25 ml milk
Fresh strawberries or any berries, sliced (keep some for whole for decoration)
1 tbsp roasted almonds
Electric beater/ food mixer
20 cm non-stick cake tin
Preparation: 10 minutes
Cooking time: 45 minutes or until skewer comes out clean
Preheat the oven to 180C and make sure that the oven tray is at the centre of the oven.
Coat the cake tin with spray n cook, and wax paper and set aside.
Cream butter and sugar in the bowl of a food mixer and beat until light and creamy in colour (2 minutes). Add the vanilla essence/extract. Add the eggs one at a time, beating after each addition.
Then sift the flour, baking powder and the salt into a separate bowl. Then add the flour alternatively with the milk.
Pour the cake mix evenly into the cake tin, place a mug of water on the bottom tray to keep the cake from cracking.
Bake for 45 minutes OR until a skewer inserted in the middle comes out clean. However, the time might vary according to your oven, so just keep a close eye on it!
Once the cake has baked, set aside to cool.
For the icing:
Cream the butter, icing sugar and vanilla essence/extract in a food mixer. Then add sufficient milk to make a smooth icing (you might not use all 25 ml).
Assembling the cake:Place a large bowl upside down on your counter, put a large plate on top of the upside down bowl- this will allow you to spin the cake around to cut it in half and to ice it evenly. Once the cake has been cut in half, smear enough icing to sandwich the two halves together. Once they have been sandwiched coat the entire cake with the leftover icing. Place the sliced strawberries and the roasted almonds on top of the cake. You can be as creative as you like.