Posts Tagged ‘sponge cake’

choccake1

chocolate cake

Baking soothes the soul

Unsettled, squalid weather makes for a perfect cake baking day.  And yesterday was such a day.  Whether you opt for a sandwich cake filled with something sweet and creamy or whether it’s a cake popped out of a spring form tin, baking a cake – for yourself and/or loved ones – is a pleasurable act.

They say that baking soothes the soul.  How can it not?

“The reassuring ritual of quietly weighing out butter, sugar, flour, cracking eggs, whisking, beating and folding”

The smell of a cake wafting through the house providing instant comfort and security from the world outside.  The sense of achievement that you managed to combine the ingredients and create an elemental change in them should never be underestimated.

Basic quantities are 225g of self-raising flour, sugar, butter and 4 eggs.  Baked for 20/25mins.  But feel free to create variations – e.g. for a chocolate sponge swap 2 table spoons of the flour for 2 of cocoa powder.

What filling/topping you go for is a matter of how far you allow your imagination to take you.  Sandwich style cakes can be filled with fruits and or cream as well as topped with a dusting of icing sugar, chocolate ganache, or a calorific butter frosting.  Whether it’s a childhood psychedelic marble cake or a traditional Victoria sponge cake, there is a nostalgic nursery-teatime quality to the custom of cutting cake.  And any iced-cake is ultimately a birthday cake waiting to be called into service.

choccake2

ultimate chocolate cake

Whilst stocking up the fridge after my weekly shop I realised I had a few plums and pears at the back of the fridge that had been there for quite a while.  There was also half a punnet of blackberries that were on the turn and needed using up.

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I didn’t want to waste any of them and throw them away, but there is only so much fruit I can buy without it turning.

After giving it some thought the best and most effective way to use these up was by putting them into a cake.

I went to task, peeling, coring and slicing the pears; washing the plums, removing their stone and picking out the blackberries that had the merest hint of mould on them.  The cake batter was a simple sponge mixture but slightly tweaked to incorporate ground cinnamon and using plain flour instead of self raising flour.  

A standard sponge recipe calls for 2 eggs and some milk but as I can be quite clumsy when it comes to adding milk, I used 3 eggs instead.

Pear, Plum and Blackberry Sponge Cake

Ingredients:

20131006-115529.jpg150g Plain Flour

150g Butter

150g Soft Brown Sugar

3 Eggs

1 1/2 tspns Baking Powder

Vanilla Extract / Almond Essence

1 tspn Cinnamon

Flaked almonds and demerara sugar optional

For the Cake:

1st: Cream the sugar and butter together.

2nd: Add the eggs one at a time and mix well.

3rd: Add a splosh of vanilla extract/almond essence or a dash of both!

4th: Sift in the flour, cinnamon and baking powder.  Mix.

5th: Pour into a greased and lined baking tin.  Assemble the fruit as you wish.

6th: Bake in a preheated oven at 180°C for 25-30mins.

7th: Sprinkle the cake with flaked almonds and demerara sugar and put back into the oven for 10mins.

8th: Allow to cool before serving.

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Delicious as a tea-time cake or equally rewarding with vanilla ice cream as a decadent dessert!

Give this cake a go.  A simple fruit sponge cake with added extras.  Experiment with different fruits.  If you buy out of season fruits the best way to bring out their natural sweetness is to bake them, so why not bake them in a cake?  Members of the plum family are best at taking on spice.  This cake would work with ground ginger, nutmeg, clove but if you want to keep it simple; cinnamon is the direction to go.

Considering they were destined for the bin, the outcome was certainly a resounding success.