When there is no sign of a birthday cake, what is a girl to do but make her own? So at 4pm on my birthday, I figure the quickest and most popular thing I could do was make a double layer sponge cake – something that I haven’t made for 20 years, but that my boys think is really special.
Out with the trusted old favourite, the Edmonds Cook Book and in half an hour (the beauty of a sponge!) two gorgeous cakes emerged from the oven.
Check out this recipe:
Edmonds Fielder’s Classic Sponge
3 eggs
pinch of salt
1/2 cup caster sugar
1/2 cup cornflour
1 tsp standard flour
1 tsp baking powder
Beat egg whites and salt until stiff. Add sugar gradually and beat until stiff and sugar has dissolved. Add egg yolks. Beat until well-blended. Sift together other dry ingredients and fold into the mixture. Pour into two 20cm greased and lined tins. Bake at 190C for 15-20 minutes until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out.
Tips in the book include being very swift once you add the flour – don’t waste any time getting it into the oven. Spread whipped cream over bottom half, cover in strawberries and top with second cake. Sprinkle with icing sugar and serve with extra strawberries.
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