Sponge cake - aerated with the new spatula

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

Ingredients:

• 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

Method:

• 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

Ingredients:

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

Method:

• 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.