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Wednesday, August 4, 2010

Nut Sponge Cake


I really like this recipe - it's quite rich and delicate in texture and the flavors blened in very well. I used a thin layer of apricot jam and whipped cream for the filling; this is a cake which could take a variety of fillings: creme anglaise would be lovely, as would a mascarpone cheese frosting filling, and so on and so on. I sprinkled the top with caster sugar.

Nut Sponge Cake with Jam and Cream

4 oz. butter
4 oz caster sugar
2 eggs, separated
1-1/2 oz roasted ground hazelnuts
4 oz self raising flour
Pinch of salt
1 teaspoon instant coffee
1 tablespoon warm milk

Set oven at 375 degrees F. Grease and line a 8-inch round cake tin. Soften the butter in a bowl, add the sugar and beat until fluffy. Add the egg yolks, nuts, sifted flour and salt. Dissolve the coffee in the milk and add to the mixture; then fold in the stiffly beaten egg whites. Turn into the tin and bake for about 25 minutes until firm and a skewer inserted comes out clean. Turn out on to a wire rack and leave to cool. Fill with filling of choice.