Another kitchen adventure post again today :) There are so many ways to use the humble sponge recipe, so many variations. I love finding new ways to adapt a basic sponge, new flavours to try. While rummaging in my pantry cupboard I found a tin of strawberries, odd I thought because I didn't remember having bought them :)
Now, what can I do with them? The result was this......
This recipe couldn't be any easier unless it made and served itself :) It's so delicious, moist and yummy :)
Ingredients:165g self raising flour
165g caster sugar
165g butter (or margarine will do)
3 medium sized eggs
1 can of strawberries in light syrup OR a handful of fresh strawberries washed & sliced
1. Pre-heat your oven to 160C/320F and prepare your baking tin. I used a loaf tin because this was how I'd baked my recent Lemon Drizzle Sponge and loved how it had turned out. Also because I genuinely love using the silicone coated liners from the Jane Asher range, but use whichever tin you want to use honeys. Make sure it's greased, unless you're using a liner. Here is my loaf tin, with a liner inside:
2. Place your caster sugar & butter (or margarine) into a bowl and mix until fluffy
3. Crack your 3 eggs into a (different) bowl and lightly mix until beaten together. Add around half of your egg mixture to your butter & caster sugar and mix gently.
4. Sift around half of your flour into your mixing bowl and mix through until combined with the caster sugar, butter and eggs. Continue until all of your eggs & flour have been combined.
5. If using tinned strawberries, as I did, add 1-2 tablespoons of the syrup the strawberries are canned in to your sponge mix.
Mix thoroughly until combined.
6. Drain the rest of the syrup away from the tin of strawberries. Once drained, spoon tinned strawberries into your bowl and then carefully fold into the sponge mix until well mixed.
If using fresh strawberries, fold in your washed & sliced strawberries into the sponge mix.
7. Pour your strawberry cake mixture into your prepared baking tin. I always use a silicone spatula to help, it's great at scooping every last bit of cake mixture into the tin :)
6. Place into the oven, middle shelf for 25-30 minutes or until it's golden brown. You should be able to poke the centre with a knife and it should come out clean.
7. Once cooked, remove your cake from the oven, but leave it in the tin (and liner if you're using one) for now. Set it aside on a cooling rack to cool.
8. Once cooled, gently remove from tin (and liner) Lightly dust with icing sugar.....
9. Enjoy a slice with a lovely cup of tea or coffee :)
This cake really is so, so lovely! It's slightly dense, although strangely at the same time fluffy & light. It's moist and just absolutely delicious, a real treat for teatime :)
Well honeys, I hope that you've had a fabulous week so far and are looking forward to an amazing weekend. Sun is shining again outside so I'm off to find some laundry to do :) Till next time dear ones, sending heaps of hugs your way xx