MIDI STRAWBERRY SPONGE: 3 ingredients; make ahead, healthier

Melt-in-the-mouth classic sponge with best of season strawberries...

Classic sponge stuffed with double cream and Balsamic Strawberries
'So lovely we kept back some to enjoy the next day.'

If you've never made your own sponge cake, there's a treat in store.

Classic sponges are the perfect summer treat -- light, airy and melt-in-the mouth with a fragrant tender brown crust.  Okay, there's a little more sugar than usual for 67goingon50 but it's not excessive.  And if ever there was a time for celebration, as Lockdown eases, this is it.

Despite the sugar, the sponge manages to be pretty healthy with no added fat and a small amount of flour.

The filling here is strawberries in balsamic vinegar and whipped cream but any fruit will do - even tinned (if in juice not syrup and well drained).  In Spain, this kind of sponge is called Bread Cake, served unadorned with breakfast coffee; fruit & cream added on request.  

This midi-version is an indulgence for a small household; it'll provide four decent portions or two for the greedy.  The sponge on its own keeps well (i.e. not filled) wrapped in a double layer of clingfilm and refrigerated, for a couple of days, or in the freezer for 2 weeks.  Cut into portions, the plain sponge with sugar-free jam filling would make an indulgent addition to an adult packed lunch. 

The sponge is easy to make but attention to detail pays off.  You will need electric beaters for the best result.  

Cost: £1.50 + cost of cream & berries

Makes: 3-4 portions

Ingredients:

   2 large eggs

   62gm/2oz white sugar

   45gm/1.5oz self raising flour (if using plain flour, add 1/2 tsp baking powder and remove 1 tablespoon of the mix)

    1/2 tsp vanilla essence (opt)

  (an additional) 30gm/1oz white sugar

Garnish:
    Double or Whipping Cream whisked to a medium-firm peak

    Balsamic Strawberries: see below OR plain sliced strawberries

  

  

Method:

      Equipment: 5x9in/13x25cm rectangular dish OR 7in/18cm circle

1. Line cake tin with greaseproof paper; butter the paper lightly and sprinkle over enough flour to lightly coat; discard flour that does not stick
2. Preheat oven to 180C/350F
3. Sift flour onto a piece of baking parchment
4. Have ready two deep bowls, one scrupulously clean 
5. Separate eggs, placing whites in the very clean bowl
6. Add 62gm/2oz white sugar to the yolks, beat with electric beaters 5 mins until thick & light coloured (this step can be done by hand); add vanilla; blend 
7. Using the whisk attachment, beat egg whites on med high until soft peaks form.  Still whisking, slowly pour in the remaining sugar until whites are soft and glossy and do not fall out if the bowl is turned upside down
8. Remove whisk attachment from the machine; take 1/3 of the egg whites and add to the batter.  Use the whisk to fold it in -- scrape down the sides of the bowl to the bottom, lifting the batter and turning the bowl, repeating until no more white remains (blending without deflating the whites).   
9. Sprinkle over half the flour; gently fold it in as in step 8.
10. Add a further third of the egg whites.  
11. Repeat steps 8 & 9, then fold in the final third of the egg whites.  Use a spatula to scrape down sides and bottom, ensuring the batter is uniformly thick & puffy; pour into the baking tin
12. Bake in centre of the oven 20mins or until a cocktail stick inserted into the centre comes out clean
13. Place a wire rack on top of the cake in its pan and turn them both over.  Peel off baking paper.  Place a 2nd wire rack on cake & invert (so that it is right side up again); cool completely
14. Either serve with fruit & cream on the side OR Split, fill and cover with cream & fruit.

Balsamic Strawberries 
   Remove tops of 150gm/5.3oz strawberries; slice thickly; sprinkle over 1 tablespoon balsamic vinegar, 1 tablespoon sugar and a light squeeze of lemon juice. Rest 30 mins.  Drain. The juice from the berries can be added to whipped cream to add colour and flavour

Tip:
For a larger sponge, double the recipe; bake in a 9inch/23cm circular pan with removable sides (springform) or a 9x11in/23x29cm rectangle.  Depending on pan, baking time may vary.ox
    

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This recipe  advice has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.