Eunice Power - Outside Catering Company, Waterford, Ireland.

Friday, December 17, 2010

Traditional Sponge Cake (Gluten Free)

This is my Mums sponge cake recipe. It is the perfect cake for a celebration, afternoon tea or dessert and is very simple to whip up using simple store cupboard ingredients.

125g / 5oz caster sugar
5 free-range eggs - medium sized
100g / 5 oz potato flour
1 teaspoon vanilla extract

For the filling:
250ml cream / ½ Pint Cream
Fruit of Choice: In the summer I use strawberries or raspberries
2 tablespoons of apricot jam
dash of brandy

Preheat the oven to 170°C

1. Line base of a 10" tin with a disc of greaseproof paper and grease the sides of the tin with butter.
2. Using an electric mixer beat the eggs, caster sugar and vanilla with a tablespoon of lukewarm water for 10 minutes until mixture is thick and creamy and doubled in size.
3. Twice sieve the plain flour. Using a metal spoon gently fold the flour into the mixture.
4. Pour the mixture into the prepared tin and place in pre-heated oven. Bake for 30 -35 minutes or until the cake starts to come away from the sides of the tin.
5. Remove the cake from the tin carefully turn out to cool on a cooling rack.
6. When cool split the cake in two.
7. To assemble: whip the cream for the filling until soft peaks form - add a dessert spoon of castor sugar if desired.
8. In a small bowl mix the apricot jam and brandy together.
9. Spread the apricot jam and brandy mixture on the bottom half of the cake. Next spread the whipped cream over the apricot and brandy and arrange the fruit on top.
10. Cover with the top half of the cake and decorate with a dusting of icing sugar.