Bi’s Winter Sponge Cake


My extremely talented friend has her own cake business called BAKED.This is one of her delicious naked sponge cake recipes. If you don’t feel like baking then you have to order one of her amazing cakes: Visit Bi’s website on, you won’t regret it ❤ ❤



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


250ml whipping cream
1 tbsp caster sugar
1 slab of Lindt excellence Intense Orange Dark Chocolate
1 large bunch of green grapes, seedless
1 naartjie/ tangerine, segmented and diced

Electric beater/ food mixer
2 X 20 cm non-stick cake tins (or 1 if you brave enough to evenly slice the cake in half)
Rubber spatula

Serves about 10 people
Preparation: 10 minutes
Cooking time: 45 minutes or until skewer comes out clean

Preheat the oven to 180°C and make sure that the oven tray is at the centre of the oven.

Coat the cake tins 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 and mix. Then add the eggs one at a time, beating after each addition.

Sift the flour, baking powder and salt into a separate bowl. Then add the flour alternatively with the milk.

Divide the cake mix evenly between the two cake tins, place a mug of water on the bottom shelf of the oven 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.

Then roughly dice the grapes and citrus. Beat the cream with an electric beater until smooth and shiny, add the sugar in gradually.

If you cooked the cake in one tin:

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. Cut the cake in half.

Then smear enough cream to sandwich the two halves together, place all the chopped fruit onto the cream, using a small grater, grate over dark chocolate, add as much or as little as you want. Top with cake with the rest of the cream and dust over a bit more dark chocolate. Serve with a hot cup of tea and enjoy ❤



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