The history of cake dates back to ancient times. The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. Now, cake is a vital part in daily life. While the Asian prefer using cake with milk for breakfast or the late night, the British use cake for tea time in the afternoon and the European have various kinds of cake including a sponge cake in all their important events such as Wedding, Christmas, New year, and all kinds of parties. However, in this article, we will discuss more about Sponge Cake and How to make a Sponge Cake all together.
Sponge Cake is a cake baked by flour, sugar, and eggs, and is sometimes leavened with baking powder. This cake is firm, yet light so its structure is quite similar to sea sponge. A sponge cake first appeared as a two-layer sponge-like cake that is filled with a layer of jam and whipped cream. It is cut into small “sandwiches” and served in a similar manner. Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria’s (1819-1901) ladies-in-waiting, was created this so delicious cake when preparing teatime for Queen Victoria. After that, Queen Victoria was totally in love with this cake and always ate a slice of sponge cake with her afternoon tea. This cake is also named after Queen Victoria to commemorate.
There is a simple recipe for a sponge cake.
- 125g/4oz butter or margarine, softened
- 125g/4oz caster sugar
- 2 medium eggs
- 125g/4oz self raising flour
- Heat the oven to 180C.
- Line two 18cm/7in cake tins with baking parchment.
- Cream the butter and the sugar together until pale.
- Beat in the eggs.
- Sift over the flour and fold in using a large metal spoon.
- The mixture should be of a dropping consistency; if it is not, add a little milk.
- Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
- Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
Have all ingredients at room temperature. Butter should be really soft (but not melting) so it blends well with the sugar.
If the mixture begins to curdle as you’re beating in the eggs, beat in a tablespoon of flour and continue.