Showing Tag: "sponge" (Show all posts)

Sticky chocolate-topped sponge

Posted by Bake Club on Tuesday, March 31, 2020, In : big cakes 

This is a decadent way to elevate your average vanilla sponge. It's from How to Hygge by Signe Johansen (Bluebird, 2016). She was inspired by the Scandinavian classics of dream cake topped with coconut caramel and toscakake (cake topped with almond caramel). The dark chocolate topping is a dramatic, and tasty, contrast to the light sponge.


3 eggs

175g golden caster sugar

1 tsp vanilla extract

100g butter, melted

100ml buttermilk (or normal milk mixed with 1 tsp lemon juice)

200g spelt flour

1 tsp ba...


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Chocolate lamington cake

Posted by Bake Club on Tuesday, June 4, 2019, In : big cakes 

What's better than a lamington? A giant lamington cake! I made this to celebrate Boomerang Bags Dominion Rd reaching 2019 recycled reusable cloth bags since its inception in Oct 2017. I started volunteering late 2018 and always enjoy the sewing bee sessions at the Gribblehirst Hub. Lovely bunch of people! This is Julie Le Clerc's recipe. Instead of putting coconut on the top I have a ganache top with royal icing.

4 eggs
1 c caster sugar
1 tsp vanilla extract
pinch salt
1 c flour
2 tbsp cocoa powder...
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Caramel almond-topped sponge

Posted by Bake Club on Wednesday, November 29, 2017, In : big cakes 



In Signe Johansen's Scandilicious Baking (Saltyard Books, 2012) she calls this toscakaka, It's one of Scandinavia's most beloved cakes, possibly named after Puccini's Tosca or the almond cakes found in Tuscany. It's a flattish sponge but given an extra special caramelised almond topping - tu meke!

Sponge
3 eggs
150g caster sugar
1/2 tsp vanilla
150g flour
1 tsp baking powder
1/4 tsp sea salt
75g butter, melted
75ml buttermilk or yoghurt (or milk soured with 1/2 tsp lemon juice or acv)

Praline
125g but...


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Talia's Victoria sponge cake by Alex M

Posted by Bake Club on Thursday, September 29, 2011, In : big cakes 

Alex M made this sponge cake
for his girlfriend Talia for her birthday, and we all got to eat it. Ain't that nice!

Ingredients:

175g soft butter
175g sugar
3 eggs
175g self raising flour
1tsp of baking powder
1tsp of vanilla extract

jam
whipped cream
icing sugar

steps:

1/ Preheat your oven to 180c and grease two 18cm cake tins. Line the tins.

2/ Cream the butter & sugar until they are light and fluffy and your arm is sore. Beat in the eggs one at a tim...
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Mama Chan’s Chinese sponge

Posted by Bake Club on Thursday, May 26, 2011, In : small cakes 


Mama Chan got the special flower-shaped sponge tins from Hong Kong a while back. So her sponges look just like the ones you’d buy at a Chinese bakery.

½ c sugar
2 eggs
whisk until pale and creamy

fold in:
1/2 c flour
2 Tb cornflour
1 tb oil

Pour into greased tins. Bake at 190 C for 12-15 mins. That little bit of oil makes these sponges a different texture to other sponges.


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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