Thursday, November 20
BAKE IT: Proper English Sponge (Treacle sponge)
Sponge is a traditional English cake. Served alongside custard, ice cream, or fresh whipped cream. Sponge has a light texture and a subtle sweetness which is unique to this style cake. One of is main ingredients* can only be found in markets specializing in UK cuisine or occasionally in the international isle of a grocery store.
Full time 1 1/2 hours (includes cooling time)
1 lemon, zested and juiced
1 cup golden syrup*
3/4 cup plus 1 tbsp sugar (traditional recipe uses golden sugar)
3/4 cup plus 1 tbsp all-purpose flour
1/3 cup butter cracker crumbs, extremely finely crushed almost dust
1/3 cup milk
13 tbsp butter (a bit less than 2 sticks)
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350' and very lightly spray a 8" round cake pan with cooking spray.
In a small bowl whisk together 1/2 of the lemon juice and golden syrup.
If mixture is extremely thick whisk in remaining lemon juice.
Whisk in lemon zest and cracker crumbs.
Pour mixture evenly across bottom of the prepared cake pan.
In a medium mixing bowl cream butter and sugar until fluffy.
Add in eggs, one at a time.
Add in half of the flour, baking powder, and salt.
Add in milk.
Add in remaining flour.
Spoon batter, do not pour, into cake pan. Do not spoon into one spot, spread it around a tad, this will stop the bottom layer from moving around too much.
Bake in oven for 35-45 minutes or until and inserted toothpick comes out clean, when inserted into the middle.
Allow sponge to cool in pan for 30 minutes before serving.