Watching Masterchef gave me the idea to do sponges and the fact that both Ingrid and I have never made them before. How hard could it be I thought to myself, the team on MC came up with some amazing looking ones. I ended up having 2 attempts and have come to the conclusion the reason mine didn’t rise enough was because I was using a large springform pan instead of the 20cm recommended one. (You can find more tips on making the perfect sponge on Wednesday as it seems there are a few rules you need to stick to to get it right.) I was amazed how few ingredients you need to make a sponge, how good the un-cooked mixture tastes and actually how versitile the Victoria sponge is. You can fill it with so many different things. It’s delicious too. Not being one for sweet stuff usually, after the photoshoot, I polished one of these off with extra cream, lemon curd and fruit! The combination of the three fillings are perfect – the fruit is super sweet, the curd a bit zesty and the cream just ties it all together. Warning if it’s freshly made and filled – the diet will go out the window!
- 3 Eggs
- 50g Butter melted
- 1 tsp Baking Powder
- 1 pinch Salt
- 1 cup Flour
- ¾ cup caster sugar
- Beat eggs and salt.
- Add sugar and beat till thick.
- Sift flour and baking powder together.
- Add to egg mixture.
- Fold in butter.
- Pour into greased and lined deep 20 cm (8 inch) round cake tin.
- Bake at 190 C. (375 F.) for 25-30 minutes or till cake springs back when lighly touched.
- Leave in tin for 10 minutes before turning out onto cooling rack.
Edmonds lemon honey
50 grams butter, 3/4 cup sugar, 2 eggs beaten, 1 tsp lemon zest, 1 cup lemon juice
Melt the butter in the top of a double boiler, stir in the sugar and lemon juice until the sugar is dissolved. Add eggs and lemon rind.Place over boiling water and cook, stirring all the time until the mixture thickens. It will thicken more when its cooled down and even more in your fridge.
All I did to make this was simmer 2 cups of frozen mixed berries and 1 cup of sugar for about 10 minutes. When it cools down it thickens up as well.
Notes + adaptations
I used a large cookie/biscuit cutter to make the rounds for my sponge and sliced them in half. Take note and use a 20cm cake tin rather than wing it like I did. I actually used self raising flour for my second attempt and omitted the baking powder. It didn’t seem to make much difference. I did research on sponges and discovered some people actually add baking powder to self raising flour. That can be for my 3rd attempt! Vanessa