Vanilla Sponge Cake
Here’s a delicious cake to treat your family with. My recipe uses minimal store cupboard ingredients. This cake can either be filled and topped with fresh fruit, jam or homemade fruit compote.
From My Kitchen To Yours – keeping our heritage alive since 2011!
1½ cups cake flour
2½ tsp baking powder
¼ tsp salt
¾ caster sugar
180g soft butter
3 large eggs
2 tsp vanilla essence
600ml fresh cream
2 tbsp sugar
1 tsp vanilla essence
Strawberry / apricot jam (optional)
Left over cream from the filling
Canned apricot / peaches slices or fresh strawberries
Pre-heat your oven to 170°C.
Grease two 18cm round cake pan and line bottoms with greaseproof paper.
In a bowl, sift the flour, baking powder and salt.
Using another bowl, cream the butter and sugar until light, fluffy and creamy.
Beat the eggs in one at a time.
Slowly fold in the dry ingredients. Stir gently until all the ingredients are incorporated.
Do not overmix.
Divide the batter evenly between the two prepared cake pan.
Bake for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean.
Take out of the oven and leave to cool in the pans for 10 minutes before turning the cakes out onto a wire rack. Cool completely.
In a clean bowl whip the fresh cream, sugar and vanilla essence until the cream hold a stiff peak.
When the cakes are cool, sandwich together with a layer of jam, if you’re using it and a third of the whipped cream.
Spread the remaining cream over the top and sides.
Garnish / dip the sides with crushed peanuts or roasted desiccated coconut.
Top with slices of canned apricot, peaches or slices of fresh strawberries.
Alternatively, sandwich the cakes together with strawberry compote and some of the whipped cream. Pipe fresh cream around the edge of the cake, fill the centre of the cake (inside the cream) with strawberry compote.
Decorate with slices of fresh strawberries.
**To make the strawberry compote**
1 Tbsp maizena /cornstarch
3 Tbsps warm water
500g strawberries, hulled and sliced in half (you can also use frozen, no need to thaw)
zest and juice from 1/2 small lemon
1/4 cup sugar
Mix the maizena with the warm water until dissolved.
Add the strawberries and all the other ingredients in a pot.
Simmer for about 10 minutes over low heat.
Cool completely before using. It will thicken up as it cools down. Store in an airtight container for 1 week in a refrigerator.
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Posted on 13/12/2022, in Cakes, Fresh Cream Cake and tagged Cape Malay Cooking & Other Delights, Cream Cake, Homemade Cake, Salwaa's cape malay cooking, Salwaa’s Cape Malay Kitchen. Bookmark the permalink. Leave a comment.
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