|All mixed and ready to bake|
Maximum speed and minimum mess for a quick Sunday night lunch box filler.
Sunday Night Sponge Cake
3/4 cup caster sugar
1 cup plain unbleached flour
1 teaspoon baking powder
50g butter - melted
Pre-heat the oven to 190 degrees C. and line and grease a baking dish.
Beat the eggs and salt.
Add the sugar and beat until thick. This will take about 5 to 10 minutes depending on the capacity of your beater.
The mixture should be pale and light as a feather, and should form ribbons when it falls from the whisk attachment of the beater.
Sift the flour and baking powder twice before gentle folding it into the egg mixture.
Lastly, gently fold in the melted butter.
Bake for 10 to 20 minutes depending on the size and shape of the dish.
Cool in the tin for 10 minutes before turning out onto a wire rack to cool.
Decorate once cold.
As I was in a hurry I baked mine in a large rectangular dish - it took only 12 minutes to cook. If I was making it for a special occasion I would bake in a 20 cm round tin, split once cool and fill with fresh cream and jam.
Since this one has to last through a week of lunch box filling, I made lemon mock cream and decorated it with jam and dusted icing sugar.
Lemon Mock Cream Frosting
3 generous tablespoons soft butter
3 tablespoons icing sugar
3 tablespoons warm milk
zest and juice of 1 lemon
Put all the ingredients into the beater and mix until pale, light and fluffy.
Spread half the sponge with the mock cream and the other half with a jam of your choice - I used home made Blackcurrant Jam.
The finished product - made in no time at all and ready for the working week.