RICH SPONGE CAKE
350g unsalted butter
150g caster/granulated sugar
4 egg yolks
225g plain flour
7.5ml baking powder
5ml Vanilla extract
For lemon add grated rind 2 lemons
For coffee add 10ml coffee disolved in 30ml water, cooled, instead of milk
8 egg whites
Serves: 2 x 8 - 10" Cakes or 3-4 1lb loaf tins
Source: Adapted from Dan Lepard's Vanilla Layer Cake
Line the tins with paper or use liners
Pre heat over to 160C with bottom heat if available
Beat together butter, sugar and egg yolks until light and fluffy.
Add milk and vanilla and/or other flavouring
Beat in flour and baking powder.
In a clean bowl whisk the egg whites until stiff then add sugar and whisk till combined.
Gently beat into cake mix alternating with remaining flour.
Spoon into prepared cake tins
Bake for 25-30 mins approx until the mix begins to come away from the sides and a skewer comes out clean. The cakes will not be very dark in colour.
Leave to cool then layer and ice or split and ice in your favourite way.
This is the Coffee Walnut Cake. The main picture shows the cake with a mini one, I reduced the main cake by 200g to make the small cake with small tart rings,so I could taste the finished cake.
The filling and topping is roughly chopped Walnut Nougatine with coffee buttercream
Lemon Cake made with larger tart rings, filled with lemon curd, buttercream and some citrus sprinkles
Mini loaf style sponges with buttercream and raspberry jam