Romancing the sponge

I've decided to try something I've never baked before!  In fact, in all honesty, most of the things I cook here on the blog I've never tired before........some turn out fabulous, some not so.

But this is the joy of cooking at home, it's nice to try something new.  To learn from your mistakes and/or modify a recipe to your taste or to your oven.....and in this case, it's my wood fired Stanley.

After reading quite a few basic sponge recipes, I really wondered whether I should pick something else.  That whole.....don't knock the air out of your eggs......don't slam the oven door......tip toe around type of thing.....should I even attempt it?!  Anyway, as you can see, I went for it!  

Now, let's get that fire lit!

The CWA recipe I'm going to use (yep, that's right, I'm even taking on the CWA!) looks pretty straight forward, but they are using a conventional oven.  It asks for 180c, but I really need to get the Stanley to 200c.

Off to fetch the fire wood.  Gees, it looks like stocks are getting low, but it is almost Spring.  

Having a constant source of fresh eggs is a wonderful thing.  The girls are back on the lay, so no supermarket eggs here!  Look at that colour!

Recipe - Sponge cake

5 eggs
Pinch salt
1 cup caster sugar
3/4 self-raising flour
1/2 cup cornflour

Preheat your oven to 180c (200c for me of course) Lightly grease two 22cm springform cake tins and line base with baking paper

Beat eggs and salt at high speed, add the sugar gradually.  Continue beating until mixture is pale and fluffy and has increased in volume, might take up to 10 mins.   Gently fold in the combined sifted flours with a large metal spoon.....taking care not to knock the air out of your egg mixture.

Pour into prepared tins.  Place both in centre of oven and bake for 25 mins, until they have risen and turned golden.  They should spring back when touched in the middle.

Run knife around the edge of each cake and release sides of tin.  Cool completely on wire rack.

Add your favourite jam, I've used strawberry, add whipped cream, join your two cakes together.  I've covered the outside with cream too, slivers of almonds and strawberries on top!  You can do whatever takes your fancy.

It looks so pretty, not sure if I want to cut it.

I imagine that these ladies would know how to bake a good sponge.....and this young man would know how to eat it!

Such pretty bowls, given to me by my Mum.

My official taste tester, the husband, is it must be time to slice.

Enjoy you Sunday x Julie