Tuesday, August 2, 2011

Classic Sponge

Rose Petal Sponge Cake
So despite saying I was going to lay off the rose petal treats it was the only jam in the house so I made rose petal jam and cream filled vanilla sponge cake. Quite the mouthful in many ways. The sponge cake was made using Delia Smith's All-in-one-sponge which is the recipe I always use because it is dead easy. On my mothers instruction I used Soya butter to my disgust but you couldn't taste it in the cake. For more about the all in one sponge cake have a look at a previous post: Rose Petal Fairy Cakes but the basic ingredients are flour, baking powder, eggs, caster sugar and soft butter. I also used vanilla extract.

The Ingredients for an All-in-One-Sponge
I doubled the recipe so as to make two cakes but when I took them out of the oven they were a bit shallow as I suspected. Upon turning the page of the cook book I discovered that for layered cakes 50% more cake mixture was needed. Not to worry. So what happened to the other cake... Well I attempted to make lemon curd but it was all lumpy and not worth photographing and well the cake was disgusting. Still gobbled it up all the same. Fortunately, the second cake was simply filled with rose petal jam and cream and then dusted with icing sugar. Yum Yum!
The Sponge Cake Cooling

Rose And Cream Sponge Cake

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