When I first began baking properly, shortly before getting married, one of my all time favorite cakes to make was a simple vanilla sponge. It was quick, easy and always a winner to make. At that time baking was simple, what is now a trend in the baking scene and now known as a ‘naked cake’ ( a cake which has no frosting or cream covering its sides ) was my idea of just a normal tea cake- something I’d whip up and decorate minimally so as to have a yummy tea treat without too much of hassle.
Yesterday I felt like baking, not because there was a need for it, but because I was in the mood to sift, beat, combine and thereafter indulge. It wasn’t a chore- I began shortly before supper and we had cake for tea after supper. It wasn’t something I wanted to avoid 🙂
It was a cake that took no hostages, it was a cake that had just a slice leftover- a slice for breakfast today. It was a cake that was delicious in its simplicity and one that brings back many fond memories.
So, now that you’re tempted, here’s the recipe:
Vanilla Sponge Cake
3 eggs separated
1 cup flour sifted with 2 tsp baking powder
Pinch of salt – add to your egg whites
3/4 cup castor sugar
1 tsp vanilla extract / essence
In a bowl boil :
6 tbls milk along with 4 tbls water and 2 tbls butter. Cool slightly.
Beat egg whites till stiff.
Gradually add in the sugar while beating.
Add in the yolks and vanilla extract.
Lastly fold in the flour while alternating with the boiled mixture.
Pour into greased pans ( I used 2 round 9inch pans )
Bake at 180 degrees for 25-30 minutes.
Remove and cool.
Once cooled, sandwich with whipped cream and fresh sliced strawberries.