Sunday, 21 December 2014

Whisked Sponge Recipe

For those of you who want to have a go at a Whisked Sponge Recipe this is the recipe I use.  I also use this for a swiss roll  for a chocolate log or Buche de Noel, and a flan sponge case  The recipe gives instructions as to how to process if you do not have an electric mixer.  I am lucky in that I have a Kenwood Chef and it whisks this up in no time at all.

3oz self raising flour
3 large eggs
3oz caster sugar
1 tablespoon of hot water

To finish

Either jam and Icing sugar


Fresh whipped double cream and either fresh, tinned or frozen fruit

Cooking time 15 to 20 minutes
Oven setting 180 degrees C, 350 degrees F and Gas Mark 4

Before you start grease and line the bases with greaseproof discs of two 7 inch sandwich tins.

Sieve the flour twice onto some greaseproof paper or use a plate.  Put the eggs and sugar into a bowl [if mixing by hand you must put this mixture over a pan of hot water] but there is no need to do this if using an electric mixer.  Whisk until thick and creamy and when lifted out of the bowl the whisk leaves a trail when lifted out of the mixture.

Sprinkle the twice sieved flour on top of the mixture (the sieving adds air to the mixture) but you have to be gentle in folding through the flour  with a metal spoon to combine it in the mixture as being rough could knock out all the precious air whisked in.  Just combine until there are no splodges of flour showing.  You do not have to be as thorough as when making a Victoria Sandwich.  Finally fold in the hot water in the same way.

Divide the mixture between the two lined cake tins and then bake until the cakes spring back when lightly pressed (i.e. 15 to 20  minutes but it does vary oven to oven)  Leave in the tins for 1 to 2 minutes then turn out on a baking rack to cool.  When cool sandwich together with the jam and sprinkle with icing sugar or whip your double cream until nice and thick spread it on the two sandwiches not forgetting to leave some for the top.  Add fruit of your choice.  Keep in the fridge if fresh, tinned or frozen fruit is used.

This is a recipe I have come back to time and time again first using it over 34 years ago when I first got married. It is very forgiving and  Quick to make and I used to take them into work every so often as well. One of my favourite versions was fresh cream, tinned mandarin oranges, chocolate rose leaves - it used to be pretty but very refreshing as a pud.  Funny I never bought any home - it soon used to disappear!




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