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April 4, 2013

Angry bird sponge Cake with strawberries & cream

This classic treat is delicious in the summer, filled with ripe, fragrant strawberries.  The sponge is exceptionally light because it is made without fat.  To ensure you have a perfect sponge, have all the ingredients at room temperature.  Eat this cake on the day it is made.

Ingredients :

For the sponge :
  1. Oil, for greasing
  2. 1/2 cup caster sugar plus extra for dusting (115 g)
  3. Sifted plain flour - 3/4 cup ( 90g)
  4. Eggs - 4 nos
For the filling & frosting :
  1. Double heavy cream - 300 ml (11/4 cups)
  2. Icing sugar, sifted - 1 tsp
  3. Fresh strawberries, washed & hulled - 4 cups
  4. A little orange liqueur (optional)

Method :

For the cake :

1.   Preheat the oven to 190 C.  Grease the 20cm cake tin with oil & flour.  Tap out the excess.

2.   Put the eggs and sugar into a bowl and whisk at high speed until the mixture is light and thick.

3.   Sift the flour over the whisked eggs and carefully fold it in with a metal spoon, mixing thoroughly but losing as little volume as possible.

4.   Pour the batter into the prepared cake pan and bake it for 25 - 30 mins or until the sponge feels springy to the touch.

To make the filling :

5.   Whip the cream with a little icing sugar until it is stiff enough to hold its shape.

Assembling :

6.   Slice the sponge across the middle  and spread half the cream and strawberries (sprinkle the orange liqueur over them if using).  Now place the first sponge half & frost the cake with the reserved cream.  Decorate the case as you wish too.

Note :

I made the birds & pigs using the fondant.
I used the waffles for decorating around the cake.

Happy baking :)

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