Nan's Sponge Cake
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
-
Servings
12 servings
-
Calories
361 kcal
-
Course
Dessert
-
Cuisine
Australian, British
Nan's Sponge Cake
Description
Nan's Sponge Cake features a carefully prepared sponge that relies on whipped egg whites for lift and a blend of plain and cornflour for structure, producing a tender, moist cake. The addition of melted butter mixed with boiling water and baking soda aids texture and crumb. Baked gently at 155°C, it results in an evenly cooked, soft sponge. Between cake layers, a filling of condensed milk and fresh lemon juice adds a creamy, tart contrast. Topped with a mock cream made from butter, icing sugar, and water for sweetness and smoothness, the cake is decorated with chopped strawberries for freshness and color.
The combination of whipped eggs and light folding techniques delivers a spongy texture, while the lemon-infused filling brightens the rich condensed milk. The mock cream adds a buttery sweetness that complements the cake without overwhelming it. Serving this cake sliced allows the layers and fillings to be enjoyed together, often suited for tea time or light celebratory meals.
The recipe involves specific oven temperature control and folding steps to keep the sponge light. Cooling the cakes briefly before removing from tins helps maintain their shape and surface texture. The use of cake flour is suggested to achieve the best sponge tenderness. The mock cream's use of boiling and cold water aids in achieving the right consistency.
Ingredients
Sponge Cake
- 4 egg
- 1 cup caster sugar
- 1 cup plain flour (preferably cake flour)
- 1 teaspoon cornflour
- 1 tablespoon butter
- 4 tablespoons water boiling
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
Condensed Milk Filling
- 1 tin condensed milk
- 2 lemon plural
Mock cream
- 125 grams butter ½ cup, unsalted
- 125 grams icing sugar (¾ cup)
- 3 tablespoons water boiling
- 3 tablespoons water cold
Decorating
- 5 strawberries (chopped in halves or quarters)
Instructions
Sponge Cake
- Pre-heat oven to slow-moderate (155 degrees celsius (fan-forced)).
- Prepare two small round, square or heart tins. Grease and dust with flour or grease and line with baking paper.
- Separate egg whites from yolks.
- Whisk whites using an electric hand held beater on medium-high speed until stiff.
- Add egg yolks and continue beating for another three minutes.
- Add sugar gradually to egg mixture while continuing to beat on medium-high speed.
- Sift flour, cream of tartar and cornflour.
- Fold dry ingredients through egg and sugar mixture on mixer's lowest speed.
- Combine melted butter, boiling water and bicarb soda. Once combined, add to mixture and mix on lowest speed until combined.
- Pour equal parts of mixture into the tins and bake for 45 minutes.
- Once cakes are cooked, allow to cool for five minutes before turning out onto a cooling tray.
Condensed Milk Filling
- To make condensed milk filling, pour condensed milk into a bowl.
- Juice the two lemons and add the lemon juice to the condensed milk.
- Whisk by hand until mixture is an even, thick consistency.
Mock Cream Filling
- Beat butter until creamy.
- Add a little of the boiling water to the icing sugar. Just enough to make it into a paste. Add sugar gradually while continuing to beat the butter.
- Add the remaining water a little at a time, alternating between hot and cold water, while continuing to beat the mixture.
Assembling
- Once cakes are completely cool, pipe stars of mock cream on the top of one of the sponges (so top of cake is completely covered). Add the second cake to the top of the first to create a sponge sandwich.
- Spread a thin layer of mock cream on the top of the second sponge. Pipe stars of mock cream around the edge of the sponge cake.
- Pour condensed milk mixture onto top of sponge until it fills the area (the mock cream stars act as walls to keep the filling contained). You may have a little left over.
- Decorate with strawberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 120mg | 5% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
