Sumptuous sponge cakes
By Harkiran Sodhi

SPONGE cakes are very much as the name implies-light and fluffy in texture and make mouth-watering desserts. There are two ways of making a sponge cake. One method is called the whisked sponge cake and the other is sponge layer cake. There is also a third way to make a sponge cake — way the French make them. These cakes are called Genoise. Swiss rolls, which make lovely teatime treats, are also a part of the sponge cake family.

Whisked sponge cake

Ingredients

3 eggs

180 gm caster sugar

125 gm of flour

1 1/4 teaspoon baking powder

A pinch of salt

The grated rind of 1/4 lemon

1 teaspoon melted butter

2 tablespoons hot water

Ingredients for the filling and topping

250 ml heavy cream

1 teaspoon of vanilla essence

1 teaspoon sugar

180 gm sliced strawberries or 2 sliced bananas tossed with a little lemon juice

1 tablespoon icing sugar

Method

Combine eggs, sugar and grated lemon rind in a bowl and place it over a saucepan half full of hot water which is simmering on the gas. Whisk the mixture till the mixture, when lifted, falls in a smooth ribbon onto the mixture in the bowl. Remove from the flame and continue whisking the mixture for another four to five minutes, until it cools. Sift the flour and salt and fold this into the egg mixture. Alternate it with a spoonful of the butter and hot water mixture till it is all folded in.

Try to use a metal spoon to fold rather than a wooden or plastic one as it works better. Remember to keep the movement from the wrist turning it inwards in a circular fashion. Pour this mixture into 2 greased sandwich tins of about 7 inches diameter to bake. The tins ideally should be greased and lined with greased waxed paper and lightly dusted with a coating of flour. Bake the cakes in a preheated oven at 180 degree C or 350 degree F for about 20 - 25 minutes or till the cake springs back when lightly touched by the finger. Turn the cakes out of the tins on to a wire rack to cool.

Filling and topping

Whip the cream, sugar and vanilla essence together until stiff and able to stand in peaks. Take half of this cream and combine it with the fruit and spread it onto the top of one of the cakes. Put the other cake on top of this cake and then cover it’s top with the remaining whipped cream.

Sponge layer cake

Ingredients

3 eggs

180 gms caster sugar

125 gms flour

1 1/4 teaspoon baking powder

A pinch of salt

1 teaspoon melted butter

3 tablespoons hot water

Jam and whipped cream for the filling and decoration

Method

Separate the egg yolks and whites. Beat the egg whites till they are stiff. Gradually add in the sugar and continue whisking till the mixture is thick and glossy. Add in the egg yolks to this mixture and mix them in. Sift the flour and salt together over the egg mixture and mix it in with a light and even hand. Add in the melted butter and hot water and fold that in as well.

Pour the batter into two greased and floured cake tins of 7-8 inches in diameter. Bake them in a preheated oven at 180 degree C or 350 degree F for 20 minutes or till done on touch. Turn them out of the tins onto a wire rack and let them cool. Once they are cool, spread the jam on top of one cake and sandwich it with the other. Decorate the top of the second cake with the whipped cream.

Genoise cake

Ingredients

4 eggs

125 gm caster sugar

125 gm sifted flour

60 gm melted butter

1/2 teaspoon vanilla essence

Method

Whisk the eggs, sugar and vanilla essence together in a bowl that is placed over a pan of hot water over a low flame. Whisk the mixture till it is thick and lemon-coloured and almost double in bulk. To reach this stage it will take about 5-9 minutes. Remove from the heat and continue to whisk it till it is cooled and very thick. Fold in the flour and the butter and then pour the mixture into 2 greased and lined cake tins of about 7-8 inches diameter size. Bake in a preheated oven at 180 degree C or 350 degree F for 20-30 minutes or till the cake springs back when lightly touched with your finger.

This feature was published on August 8, 1999