Bake A Nostalgic Sponge Cake That Tastes Just Like Grandma’s
With the Christmas season in full swing, cakes, roasts and hams are about to be in everyone’s kitchens, conjuring up nostalgia. This week’s issue has recipes that are perfect for entertaining during the season especially because they utilise ingredients that you probably already have in your pantry (except the whole chicken). Whether it be a family lunch, impromptu drop-in from friends or a end-of-year party, we have you covered with versatile, homey recipes.
CLASSIC SPONGE CAKE
You can’t ever go wrong with a classic sponge cake. The light, sweet cake is slightly milky, perfectly sweet and incredibly moorish! Somehow, even the fanciest of cakes can’t measure up to a sponge cake from grandma. Our Nani Sandra has shared her secrets for that homey, nostalgic sponge cake everyone remembers from their childhoods. Make it for class parties, a Sunday evening treat or, just for yourself!
Yields: 16 Servings
Total Time: 1 hr 10 mins
INGREDIENTS
- 1 ¾ sticks butter
- 16 ounces white sugar
- 1 can evaporated milk
- 1 can condensed milk
- 2 teaspoons mixed essence
- 32 ounces flour, plus extra for dusting
- 2 tablespoons baking powder
- ½ teaspoon orange rind
- 4 tablespoons orange juice
- 8 eggs
- ½ teaspoon ground allspice
DIRECTIONS
- Preheat oven to 350°F.
- Using a hand or stand mixer, cream butter and sugar in a large bowl until pale and fluffy, about 15 minutes.
- Add eggs, orange rind and juice and continue mixing until ingredients are well-combined.
- Add the remaining ingredients and mix with a wooden spoon.
- Grease two 9-inch round cake pans. Then, sprinkle the interior with flour, ensuring the entire greased surface is coated. Discard the excess flour by shaking the pan over a bin or sink.
- Pour cake batter into tins and bake for approximately 30 to 45 mins or, until a knife or toothpick is inserted and comes out clean.
- Serve with tea. Enjoy!
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