Week 14, session 1
In this session I learnt that a whisked sponge is one that relies on whisked eggs as the only rising agent. The eggs are whisked with sugar over a bain marie until thick and fluffy and then plain flour is folded through. That’s it. Simple and fat free!
I didn’t have a deep sided cake tin so tried to improvise using a regular cake tin with sides built up using baking paper. This was a mistake because the edges got a little dark and wiggly but apart from that the cake is delicious!
I topped this with sweetened cream and strawberries. When I redo this when I have the right equipment I will mix lemon curd into the cream and scatter petals on top but otherwise, perfection!
The downside of a whisked sponge is that because there is no fat it doesn’t keep so you need to eat it on the same day. This may not be a downside to you if you make this for an occasion but having made this on a Wednesday at my friend’s house, this is a lot of cake for 2!
- 3 eggs
- 80g caster sugar plus some for dusting
- 80g plain flour plus some for dusting
- Preheat oven to 189 degrees centigrade
- Lightly oil an 8cm, deep sided cake tin and line the base with baking paper.
- Coat the side of the tin with caster sugar then do the same with flour. Pour out any excess.
- Whisk the eggs and sugar in a glass bowl over a bain marie until thick, fluffy and ribbony
- Carefully fold in the flour
- Pour into the prepared cake tin and bake in the oven for 20-30 minutes until set. The cake should not retain indents when it is done.
- Leave to cool then decorate with fresh cream and fruit (or any other toppings you fancy)