Tamara Jane's sponge cake recipes - 15 October
Sponge cake with lime ricotta and strawberry filling
Chocolate orange sponge
Old Fashioned Favourites
Sponge Cake
Ingredients (serves 8)
4 eggs
3/4 cup caster sugar
3/4 cup self-raising flour
1/3 cup cornflour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1/2 cup mango, passionfruit and pineapple conserve
3/4 cup thickened cream, whipped
Icing sugar mixture, to serve
Method
1. Preheat oven to 180degC/160degC fan-forced.
Grease two 6cm-deep, 20cm round cake pans. Sprinkle with
flour.
2. Place eggs and caster sugar in a medium bowl. Using an
electric mixer, beat on high speed for 10 minutes or until thick
and creamy and sugar dissolved. Transfer to a large bowl.
3. Using a large metal spoon, fold in sifted flours, cream of
tartar and bicarbonate of soda (see note). Divide mixture between
prepared pans. Bake for 20 to 25 minutes or until sponge springs
back when lightly touched. Line a wire rack with baking paper. Turn
sponges, top-side up, on wire racks to cool.
4. Place 1 sponge on a plate. Spread with conserve and cream.
Top with remaining sponge. Dust with icing sugar. Serve.
Chocolate Orange Sponge
Ingredients (serves 8)
Melted butter, for greasing
4 eggs, at room temperature, separated
140g (2/3 cup) caster sugar
150g (1 cup) self-raising flour
2 tbsp cocoa powder
80ml (1/3 cup) reduced-fat milk
2 tsp vegetable oil
1 tbsp grated milk chocolate
1 tsp grated orange rind
Filling
2 tbsp cocoa powder, sifted
1 1/2 tbsp caster sugar
1 1/2 tbsp hot water
200g vanilla Fruche (or fromage frais)
1 1/2 tsp finely grated orange rind
1. Preheat oven to 180degC. Brush 2 shallow, round 20cm cake
pans with the melted butter to lightly grease. Line the bases with
non-stick baking paper.
2. Use clean electric beaters to whisk the egg whites in a
medium mixing bowl until soft peaks form. Gradually add the sugar,
1 tbsp at a time, whisking until the mixture is thick and glossy.
Whisk in the yolks until just combined.
3. Sift the flour and cocoa together over the egg mixture.
Pour the milk and oil down the side of the bowl, add the orange
rind. Use a large metal spoon to gently fold in until just
combined.
4. Pour the mixture evenly into the lined pans and bake in
preheated oven for 15-18 minutes or until a skewer inserted into
the centre of the cakes comes out clean. Turn the cakes onto wire
racks to cool completely.
5. Meanwhile, to make filling, place the cocoa, sugar and
water in a bowl. Mix until smooth. Add the fromage frais and orange
rind, and mix well.
6. Spread 1/2 the filling over 1 cooled cake and top with the
other cake. Gently press together. Spread the remaining filling
over the top and sprinkle with the chocolate.
Alternate Filling for Sponge
Lime Ricotta and Strawberry
250g (1 punnet) small strawberries
1 tsp icing sugar, for dusting lime ricotta cream
200g fresh ricotta
2 tbsp caster sugar
1 tsp finely grated lime rind
1/2 tsp vanilla essence
To make the lime ricotta cream, combine the ricotta, caster sugar,
lime rind and vanilla essence in a bowl and use a wooden spoon to
mix well. Cover and place in the fridge until required.
Spread the lime ricotta cream over 1 cooled sponge layer. Hull and
slice 100g of the strawberries and arrange over the ricotta cream.
Place the remaining sponge layer on top and press lightly together.
Top with the remaining strawberries and then dust with the icing
sugar. Cut into wedges to serve.
