Let us eat cake 3

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When life gives you lemons…bake the perfect sponge cake and A perfect sweet citrussy creation. Chef Suné Niemand shares her easy sponge recipe as well as fabulous fillings with Courant readers.

Sponge cake

Bake at 170° (Makes 2x 20cm cakes)
Preparation of cake tins: coat the cake tins with a light film of fat and line them with parchment circles.

Ingredients
   
300g cake flour (250g cake flour and 50g cacao for chocolate cake)
300g sugar (add to mixture in three parts)
5 eggs
250ml  hot water
125ml sunflower oil
  Salt

Method

  1. Beat the eggs and slowly add the sugar – beat until pale and fluffy (ribbon stage – sabayon).
  2. Sift the dry ingredients (sift three times) – lightly fold in the sabayon mixture.
  3. Mix the water and oil – pour onto the sabayon mixture while folding in. Use a whisk to fold batter, not a spoon.
  4. Pour into prepared baking tins or a prepared Swiss roll pan. Bake at 170°C for 25 minutes.

Tips from the Chef:
Variations

Orange flavoured sponge cake: replace 100ml of the hot water with orange juice and the vanilla essence with grated orange rind of one orange (can do the same for a lemon flavour).
Coffee flavoured chocolate cake: make a strong coffee with the 250ml hot water and use for the coffee flavoured cake.

Filling for sponge cake
Lemon curd
Can make ½ a recipe

Ingredients
   
300g butter
275g sugar
280ml lemon juice, fresh
12-15 egg yolks

Method

  1. In a pot melt the butter, sugar and lemon juice together. Stir to dissolve the sugar and bring to the boil. Boil for 5 minutes.
  2. Temper the egg yolks with the warm lemon syrup. Return mixture to the pot and bring to the boil again for 5 minutes. Pass mixture through a sieve, surface cover with cling wrap and leave to cool.

Lemon curd mousse

Ingredients
   
15g gelatine
60ml water
200ml cream, stiff peaks
340g lemon curd, room temperature

Method

  1. Make a gelatine sponge with water – leave to stand for 10 minutes.
  2. Melt the gelatine and fold into the lemon curd.
  3. Fold the cream into the above mixture by using the 1/3:2/3 method.