A Simple Whisked Sponge for Mother's Day

/ Category: Recipes / Author:

A Simple Whisked Sponge for Mother's Day

Mother’s Day might be slightly different this year, but we can still appreciate these wonderful ladies. We might not be able to source an expensive gift or cook up a fancy feast, but this simple whisked sponge is more than enough to put a smile on Mum’s face! Especially as you can decorate it any way you like, with the ingredients you have. These are unsettling times and we realize not everyone will be able to be with their Mum this Sunday, so perhaps a virtual slice of cake and a cuppa on Facetime could brighten up the day?!

Ingredients

Makes a 20cm Sponge


Oil, to grease
85g caster sugar, plus extra to dust
85g plain flour, plus extra to dust
Pinch of salt
3 eggs
1 ½ tbsp warm water
200ml whipping cream
250g raspberries or strawberries, or whatever your heart desires!

Instructions

  1. Heat the oven to 180ºC/gas mark 4. Oil and line a 20cm cake tin, then dust with sugar followed by flour, tapping out the excess (see page 621). Sift the flour and salt onto a sheet of greaseproof paper.
  2. Break the eggs into a large heatproof bowl, add the sugar and, using a hand-held electric whisk, start whisking on a low speed without moving the whisk through the eggs and sugar until they are combined.
  3. Place the bowl over a saucepan of just boiled water, making sure the bowl is not touching the water, and continue to whisk on a low speed for 3–4 minutes. This will help to build up a network of small air bubbles, which will help to stabilise the mixture.
  4. Increase the speed and continue whisking until the mixture becomes very pale, fluffy and mousse-like, and is ‘to the ribbon’, holding about a 5–6 second ribbon (see page 630). Remove the bowl from the pan and continue whisking until the bowl has cooled slightly, a further 1–2 minutes. Lastly, whisk in the water.
  5. Sift the flour and salt again over the whisked mixture and, using a large metal spoon, carefully fold it in, trying not to beat any air out of the mixture.
  6. Gently pour the mixture into the prepared tin, holding the bowl as close to the tin as possible, to ensure minimal air loss. Give the tin a little tap on the work surface to bring any large air bubbles to the surface.
  7. Stand the cake tin on a baking sheet and bake in the middle of the oven for about 30 minutes. After 25 minutes, you should be able to smell the sponge. At this point (not before, or the sponge may sink), open the oven door a little and have a look. The sponge should be risen, golden, slightly shrinking away from the sides and crinkly at the edges. When lightly pressed with your fingertips, it should bounce back and not leave an indentation. If you are close to the sponge you will hear a slight creaking when you press it.
  8. Stand the sponge, still in its tin, on a wire rack to cool a little for 1–2 minutes, then carefully invert it and leave upside down on the wire rack, still in the tin, to cool completely.
  9. To release the sponge from the tin, run a cutlery knife around the side of the sponge, keeping the knife firmly against the tin. Once fully released, carefully turn the sponge onto a clean hand and gently place back down on the wire rack. Peel off the lining paper. To serve, cut the cake horizontally into 2 layers and sandwich together with whipped cream and berries or buttercream and jam.
Close

Loading course information...