The perfect sponge cake
At this point in modern history, we're facing a pandemic caused by the Covid19. Many countries in Europe and around the world have put in place a lockdown and social distancing, closing shops, businesses and requesting people to work from home. This way, the number of people contaminated with the virus should be decreased. At the time I'm writing this blog post we're ending week 7 of the confinement (in Luxembourg) and heading to which could be the last one. Many people have died, and it's such a shame. Life certainly won't be back to normal for a good while after the de-confinement.
With so many people locked at home, cooking and baking have become a past time activity, and that's a good thing. When going shopping sometimes, baking ingredients are missing from the shelves!
I've tried out many new recipes and new ways of cooking everyday ingredients, since we haven't been going out to restaurants anymore. And I've tried to perfect my cake game!
Who doesn't love cake? A good cake can be a simple dessert, a tea time treat or a reason to celebrate (or rather what we use to celebrate!) special occasions. Everyone has a taste for the kind of cake they like. I love citrus and jammy cakes, others just love the chocolate indulgent options.
Whatever is your choice, the versatility of a good sponge cake is undeniable. There are so many things and combinations that can be done using the humble sponge cake as a base. You can even just delight yourself with it without any other fancy combos. So I decided to share a recipe for a perfect sponge cake. And then you can let your imagination and creativity go wild. I opted for an epic blueberry cake for the demonstration.
It's a very simple concept: two identical sponge cakes sandwiched with blueberry jam, covered with whipped cream and dabs of blueberry jam (I went free hand, wild and rustic, avoiding the tidiness of pipping bags or spatulas), topped by amazing fresh blueberries (it's the season!).
So, I won't take any more of your time, here is my perfect sponge cake recipe. The rest is with you. And if you do try this out, make sure to let me know, whether by leaving a comment here, on instagram or Facebook (Marcela Hernoux Photography - follow me there!).
Perfect Sponge Cake
1 cup of granulated sugar
1 cup of self raising flour
1 tsp baking powder (not too full)
3 tbsp melted butter
2 tbsp hot water
1 pinch of salt
Start by separating all your ingredients in groups so you can just add them at the right times. Prepare your cake mould by lining with butter and flour. Pre heat the oven at 170 C. Sieve the flour and the baking powder together twice and reserve. Melt the butter, mix it with the water and reserve. Place the eggs and the sugar in a bowl and mix it with a mixer or a hand mixer for at least 10 minutes. Don't skip this part because it is the time to really incorporate the necessary air to make your cake light and fluffy. I haven't tried to do it by hand, but I suppose it wouldn't be as effective as using a machine.
After whisking for 10 minutes, start folding in the flour and baking powder mix slowly with the help of a spatula. For every flour mix bit you add and fold in, add a bit of the butter and water mix. Your batter should be fluffy like a mousse at all times. If you feel it's getting dry and heavy, add more of the wet mixture.
Place the batter in the cake mould and bake it for 45 minutes or until the cake is completely cooked. You can check that by inserting a toothpick and checking if it comes out clean. If you don't have a toothpick, like me, you can use a small knife.
Make sure your cake is completely cooled before removing from the mould.
Now, let your imagination tell you what to do with it! Enjoy it!
Keep safe, everyone!