Recipes continued
Vanilla Bean Sponge
Prep time: 30 minutes
Cooking time: 15 minutes Makes 1x20cm sponge
3 eggs, room temperature & separated ¾ cup caster sugar
1 vanilla bean, split and seeds removed
1 cup self raising flour, sifted
1.Grease and flour a 20cm cake tin. Preheat oven to 180°C.
2.In a mixing bowl, place the egg whites. Beat until soft peaks form, using high ‘HI’ speeds.
3.Add caster sugar and beat until mixture is thick and glossy. Beat in the egg yolks and vanilla, continue mixing until the mixture is well combined.
4.Stop the mixer and remove beaters. Using a large metal spoon or a plastic spatula fold in the flour and 3 tablespoons of water. Make sure the mixture is well combined and take care not to over beat as you will lose the air bubbles and the mixture will be flat and tough.
5.Spoon the mixture evenly into the greased tin and bake for
6.Once cooked run a knife around the sides of the cake to loosen the sponge from the pan and gently tap the bottom of the pan, turn out onto a cooling rack. Allow to cool before using.
Note: If you do not have vanilla beans use a vanilla extract or essence remembering that the extract is concentrate so only use a drop.
Serving suggestion:
When cake is cool, cut and spread the base with your favourite jam and top with firmly whipped cream. Place one sandwich on top of the other to make 1 cake. Sift with icing sugar for a plain effort or use more whipped cream and top with fresh berries.
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