SMALL HOUSEHOLD MIDI-STRAWBERRY SPONGE (Archive) fat-free, make ahead, can be frugal

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.

This one was discovered in Spain and is the perfect summer treat; it's 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.  

Despite the sugar, the sponge otherwise is pretty healthy with no added fat and only a small amount of flour.

The filling here is strawberries in balsamic vinegar with whipped cream.  In truth, any fruit will do but strawberries during Wimbledon do tend to be at their best.  

And if balsamic flavoured fruit is not your thing, just sprinkle over a tablespoon or so of sugar until the jammy juices run. 

The sponge - called Bread cake -  is served on the Spanish Mediterranean coast with breakfast coffee, unadorned.  With afternoon coffee, fruit & cream is added on request.  

Feel free to substitute your own sponge recipe (English sponges will be a little heavier) or even cheap and cheerful supermarket sponges but obviously the culinary experience will change.

This version provides four decent portions.  If you only need two, store half the sponge (unfilled) for later.  It keeps well wrapped in a double layer of clingfilm and refrigerated, for a couple of days, or in the freezer for 2 weeks.  

The plain sponge filled with jam (sugar-free if you're trying to be healthy) makes a light   treat in an adult packed lunch. 

The sponge is easy to make but attention to detail pays off.  Electric beaters are essential for best results.  

67 recommends making the sponge the day before needed.

Cost: £1.75 + 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 (for egg whites)

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. 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
7. in the other bowl, add sugar to the yolks, beat with the same beaters about 5 mins until thick & light coloured; add vanilla; blend 
8. Take 1/3 of the egg whites and add to the batter.  Use the whisk or a spatula  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 but the mix is blended without deflating .   
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. Scrape down sides & bottom, ensuring 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. Cool a few mins; place a wire rack on top of the cake in its pan and turn them both over.  Gently 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 stuff 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

Comment:

'So lovely, we kept some back for the next day!' Professional couple

'This sponge is one of the best I've ever had; it's as light as a chiffon cake but with a thin sweet crust.  I could eat it all day with my coffee, with or without fruit and cream.' Retired writer

Tips:

• 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
• If taking the ultra-frugal route, tinned fruit in juice, not syrup and well drained could substitute for fresh berries.  You could also use a cheap & cheerful supermarket sponge.    

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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.