Summer is fast coming to an end but there is still time to make the most of delicious summer soft fruits. Look out for locally grown raspberries to make this quick and easy sponge cake which makes a lovely dessert . This is a cake I’ve been making for years, generally in the summer with strawberries or raspberries and a dollop of homemade jam. I often make it for birthdays ( as indeed my mother always made this cake for my own birthday in June ) and made it for my twin boy’s christening on a larger scale.
Sponge Cake with Raspberries and Cream
This is a whisked sponge cake – it has no butter and so is lovely and light and suitable for whipped cream and fresh fruit. It is also best eaten on the day it is made.
3oz plain flour
4 ½ oz caster sugar
250ml double or single cream
Fresh fruit – strawberries or raspberries
Sugar syrup and fresh orange juice
Preheat oven to 180C
Grease and line 2 x 8” sandwich tins
Break the eggs into bowl of a food mixer, add the sugar and whisk for about 5 -10 minutes until thick and mousse-like.
When dropped from the whisk it will make a ‘ribbon’ on top of the mix.
Sift the flour and salt onto this mixture and lightly fold in.
Pour into the tin and bake for about 30 – 35 minutes until golden and firm to the touch.
If the cake is getting too dark, cover with a piece of tin foil for the last ten minutes. Do not open the oven for at least 20 minutes.
Cool on a wire rack and remove from the tin while still warm.
Mix about 2 tablespoons of sugar syrup with 1 – 2 tablespoons fresh orange juice and brush generously over each cake.
Fill generously with whipped cream and fruit and a layer of jam if using.
Sprinkle icing sugar on top and serve.
This cake does not keep well and is best eaten on the same day.
Notes on Whisked Sponge Cakes
Eggs and sugar are whisked together ( sometimes over a bain marie ) until the mixture is light and thick and leaves a ribbon trail when the whisks are lifted.
The raising agent is the trapped air which causes the cake to rise in the heat of the oven.
An under whisked cake will not rise well.
An over whisked cake will be tough.
When folding in the flour a large metal spoon is best for retaining the volume.
Fold in the flour quickly but thoroughly.
Over folding will knock out the air and the cake will be flat.
Under folding will result in pockets of flour in the finished cake.
Do not open the oven too early, a whisked sponge is the most likely to collapse.
When cooked it should look golden brown, with slight crinkling at the edges and it will spring back when lightly pressed in the centre.
Because there is no butter in the cake it goes stale quickly and is best eaten fresh.
A Genoise, which does contain some butter will keep a day or two longer.
It will freeze well.