CLASSIC SPONGE CAKE
makes 2 x 8″ cakes.
170g/6 ozs sugar
170g/6 ozs cake flour – Shipton Mill organic white flour is suitable
pinch of salt
-Preheat the oven to 400ºF/190ºC.
-Break the whole eggs into a large bowl.
-Add the sugar and beat the eggs and sugar until thick and creamy. This process is easier if one is able to use an electric beater or food processor.
-Carefully fold the flour (or flour and sifted cocoa) and salt into the very thick, white egg mixture.
-Pour into 2 8″ tins that have been papered on the base but not greased on the sides.
-Bake in the preheated oven for about 20 minutes or until the top is firm and when pressed, springs back. A skewer inserted into the cake will also come out clean.
-Allow to cool before removing from tins and filling and icing.
-A filling of whipped cream with a spoonful or two of lemon curd folded in is delicious.
-Sprinkle two teaspoonfuls of icing sugar over the top of the cake through a small strainer.
-Alternatively fill with fresh whipped cream and cover with a chocolate ganache topping.
-Eat whilst fresh. This cake is excellent in trifles.
CHOCOLATE GANACHE TOPPING
-250g dark chocolate – 65 to 70%
-250g double cream
-Bring the cream to scorching point (just before boiling point is reached).
-Pour it into the chocolate pieces that have been placed in a glass bowl and whisk well until fully combined. Make sure the mixture is smooth and shiny.
-Use once the ganache is starting to thicken and set. Spread thickly onto to the top of a cake or use to sandwich two cakes together.