Our friends, Brittany, Jared, & Caleb, are heading to Africa for a mission trip in about three weeks, and tonight they had a big fundraiser at a local restaurant. Several people made desserts for them to sell. Since I don’t know of any traditional African desserts, I made a sponge cake. The recipe is straight from the Sweet Food book, my current favorite dessert cookbook. A few pointers:
You are instructed to sift the flour. Because I was making this cake to serve others at a fundraising event, I followed the directions. I often skip sifting. Let’s just keep that between us.
Also, you are instructed to cool the cakes before adding the berries and creme.
The recipe calls for raspberry preserves. I got triple berry, because if one is good, three is better, right?
Funny sidenote, when I finally put it all together, M. exlaimed, “It’s a cake!”
Finally, the recipe.
Berries & Creme Sponge Cake
4 eggs
1 t. Vanilla extract
1/2 cup sugar
1/2 cup self-rising flour
1/2 cup cornstarch
2 T. raspberry (or triple berry) preserves
1 1/4 cups heavy cream
confectioners sugar, to dust
Preheat oven to 350 degrees. Grease two 8″ cake pans. Beat the eggs, vanilla and sugar until pale and fluffy (about five minutes).
Sift the flour and cornstarch together, and add to the egg and sugar mixture. Fold quickly and lightly using a large metal spoon until just combined. Divide the mixture evenly between pans. Bake for 20 minutes or until a skewer comes out clean. Leave in pan for five minutes, then cool completely on a wire rack.
Spread one cake with the preserves and whipped cream, then place the other on top. Dust with confectioners’ sugar. Garnish with fresh berries.
About the cookbook:
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Once the chaos settled, I found a piece of your cake left. It was delicious!