Ooh... Simple Sunday Recipe: Skinny Sponge Cake

Ooh... Skinny Sponge Cake Summers....

Every summer as a child we would pack up the car and drive the 200+ miles to visit my paternal grandparents in Buckinghamshire.


Nanna and Grandpa W

I loved going to visit my Nanna and Grandpa we always had such a lovely time playing in the garden and visiting old friends and family. My Nanna was talented at many things, story telling, writing and dress making to name a few.

Cooking was another of her many talents and she thought nothing of rustling up a Sunday tea for the entire family from a few ingredients in the walk-in pantry. After playing in their beautiful garden, and stealing a few rapsberries from the fruit patch, I loved running into the kitchen to see the table groaning from all the tasty treats.

A layered sponge cake always took pride of place in the centre of the table. Feeling a pang of nostalgia, I thought I would share this skinny version with you for when your brood turn up unexpectedly...

Skinny Sponge Cake:

Ingredients: 

                                                          
Cake:
100g Self Raising Flour
1 tsp Baking Powder
100g Caster Sugar
100g Low Fat Spread (Stork works just fine)
2 Medium Eggs
Vanilla Pod

Filling:
50g Low Fat Soft Cheese
Vanilla Seeds
2 tsps Icing Sugar (Reserve 1/2 tsp for dusting)
4 tsps Seedless Raspberry Jam

Method:

• Preheat oven to Gas mark 4/180C/F/Oven 160C
• Line 2 18cm sponge cake tins with paper parchment.
• Sift flour & Baking powder into mixing bowl, add sugar, spread, eggs and 2/3 vanilla seeds (scraped from pod). Mix for 2 minutes with wooden spoon or electric whisk until pale and fluffy.
• Divide between the two sponge tins and spread out evenly (A palette knife run under hot water will help smooth out).

Before...



• Bake in centre of oven for 15-18mins until sponge golden and starting to pull away from edge of tin. Let cool in tins for a few minutes then turn out and remove parchment.
• Leave to cool completely on a cooling rack.





.... and After.


• Whilst cakes are cooling mix the rest of the vanilla seeds, icing sugar and soft cheese together in a bowl, keep in the fridge until cakes are cooled completely.
• Now spread the cheese mixture on the top of the base cake with a palette knife, then spread the jam on the underside of the top cake and place on top of base. Dust cake with icing sugar and transfer to serving plate.

A simple treat to see out the week.... dig in!!!


Sophie xoxo