Animals Australia: the voice for animals

Animals Australia: the voice for animals
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Friday, April 27, 2007

Sponge cake - aerated with the new spatula

To celebrate having a spatula once more (see post below), Miss Eagle made this traditional sponge cake.


  • 4 eggs
  • 6 ounces or 3/4 cup caster sugar
  • 5 1/4 ounces or 1 1/4 cups of SR Flour
  • 4 tablespoons hot water in which is melted 1 teaspoon butter


  • Beat eggs until thick and creamy
  • Add caster sugar gradually, 1 dessertspoon at a time, until sugar is dissolved
  • Fold in flour. A flexible spatula is great for doing this because it folds in the air easily which is important in aerating the sponge so it will rise nicely.
  • Lastly, fold in the hot water in which the butter has been melted.
  • Bake in a moderately hot oven (about 200 degrees) until done.
  • The sponge is done when a light finger touch to the cake has the cake bouncing back
  • Cool before sandwiching and decorating with Vienna Cream

Vienna Cream


  • 250 grams butter, soft Icing mixture. (Do not use Pure Icing Sugar)
  • Vanilla essence
  • Milk


  • Cream butter
  • Gradually add icing mixture. This is a matter of judgment but you will need at least 250 grams
  • Add a capful of vanilla essence
  • Gradually and sparingly add a little milk
  • The whole should be white, creamy, thick yet spreadable
  • Judgment needs to be used. If it is too buttery, add more sugar. If you have added too much icing mixture, add more butter. If you have added a little too much milk, add more icing mixture
  • Sandwich cakes together with cream.
  • Your favourite jam can be spread before sandwiching with Vienna Cream.
  • Spread Vienna Cream on top and decorate as desired.

1 comment:

Home Away from Home. said...

Well I think I have my weekend project. :) Attempting to make a sponge cake. Now to go check to see if we have what's needed.. Thank-you for sharing.