Sponge Cake for a Friend

Last night, we had a wonderful BBQ dinner at Angeline & Simon's to celebarate Cassandra's birthday. Angeline is the first girl I know who loves to cook on a barbie and she single handedly cooked up a whole meal for 6. She made some beef skewers, chicken drumletts, corn on cob and garlic bread. I brought some squid marinated in curry powder to throw on the BBQ and Cassandra brought a nice salad. Oh how I wish I brought my camera! The kids also had their own meal, penne bolognaise which Angeline specially made for them.


For the occassion, I made an orange sponge with strawberries and cream. This is my 2nd attempt on a sponge cake and I must say it turned out so much better than my first. It was soft and moist. It was definitely a good sign when people helped themselves to a second helping. :)

This recipe is adapted from Good Food magazine (Apr 2010 issue) by Sophie Hansen.

225g unsalted butter, at room temperature
190g caster sugar
5 eggs at room temperature
1 1/2 cups (225g) self raising flour
1/4 teaspoon of bicarb soda
finely grated rind of 1 orange
300ml thickened cream
1/3 cup (110g) raspberry jam
150g strawberries, hulled and thinly sliced

Pink Icing
1 cup (160g) pure icing sugar, sifted
2 tbsp hot water
2-3 drops pink food colouring


Preheat oven to 180C or 160C fan. Grease and line two 20cm round cake tins.

Using an electric mixer, beat butter and caster sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Using a large metal spoon, gently fold through the flour and orange rind until just combined.

Divide batter between prepared tins. Bake for 20 minutes, until cakes spring back when lightly touched and have shrunk slightly from the sides of tins. Cool in pans for 5 minutes, and then turn onto a wire rack to cool completely.

Using an electric mixer, beat cream until soft peaks forms. Spread top of each cake with jam. Arrange sliced strawberries over one cake, then spread over whipped cream. Top with remaining cake, jam side down.

To make icing, mix icing sugar and water until a thick paste forms. Stir in food colouring, one drop at a time, until icing reaches desired colour and consistency. Pour icing over top of cake. Serve as it is or decorate with anything you desire.