Helen RandellBlack Forest sponge cake
February 3rd 2010 11:15
Growing up, sponge cake always featured at our birthday parties. Both my mum and grandma were pros at making them, and I even remember one birthday when my dad gave it a whirl.
Sponge cake was one of the sweets which my sister and I were tutored in. We headed down to my grandma's house one Saturday and sitting in her kitchen we leant to make sponge, banbury, apricot slice and shortcrust pastry.
Well, I would have to suggest that maybe I wasn't paying enough attention when we made the sponge, because last weekend, for hubby's birthday I made a sponge, and it turned out like two flat, rubbery frisbees.
However, not one to admit defeat (particulalry on the day of a party) I decided to discard Grandma's recipe and try a different one... you've got it... Jo Seagar's.
But we weren't out of the woods yet. My first batch of egg whites refused to peak. Beating, and beating away to know avail, I decided to put them aside and crack a fresh batch. Much better! We were finally on to something, and as the sponges rose in the oven and turned a beatiful golden brown I knew I was on a winner.
Black Forest sponge cake (sponge recipe inspired by Jo Seagar's Cook School Recipes)
300g cherries
1/2 cup liquor of your choice (Gran Marnier, Cointreau, rum)
1 cup sugar
2 tbs water
4 eggs, separated
few drops vanilla essence
1 1/2 cups cornflour
1 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder (omit if you want a vanilla sponge)
600ml thick cream, whipped
1 cup berry jam, heated slightly
grated chocolate to serve
Sit the cherries in the liquor overnight.
Preheat the oven to 180 degrees C. Grease two 24cm spring form pans.
Place the sugar and water in a small saucepan and bring to the boil.
Using an electric mixer fitted with a whisk attachment, beat the egg whites until stiff. With the mixer running, slowly dribble in the hot sugar and water solution. Beat really hard. Add the egg yolks and vanilla then carefully fold in the sifted dry ingredients. Be very gentle. Carefully pour the sponge mixture into the prepared tins and bake for 18-20 minutes.
Once cooked, remove immediately from the oven and leave to cool.
Drain cherries. Slice each sponge in half and spread with some of the whipped cream and half of the jam. Decide which sponge you are going to use as the top of the cake. On top of the other cake, spread the whipped cream and arrange most of the cherries, reserving some to decorate the top of the cake. Place the other cake on top and then ice the cakes with whipped cream. Place reserved cherries on top of the cake and grate some chocolate over the cakes to finish.
Serves 12-20 depending on your slice size.
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Comment by Jason King
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Have lost 6kgs in 4 weeks and going strong and healthy Helen.
This could be my 3 month reward
Comment by Helen Randell
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perhaps as a treat down the track
Comment by Jason King
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Comment by Jean Meriam
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paid to write
Comment by Helen Randell
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I think I may have solved the problem with the first cake too - I think my eggs might have been too fresh (they did come out of the chickens just a couple days before hand).
I'll have to give grandma's recipe another shot!