Savoy Spongecakes Food

SAVOY SPONGECAKES

Steps:

• Preheat the oven to 350 degrees.
• Butter the inside of two eight-cup loaf pans. Sprinkle the inside of each pan with sugar and shake it around to coat the bottom and sides.
• Put the egg yolks and one cup of sugar in a mixing bowl and beat, preferably with an electric mixer, until the mixture is light and pale yellow. Add the vanilla.
• Put the all-purpose flour and potato starch in a flour sifter and sift it on top of the egg yolk mixture, folding it in gently but well.
• Beat the egg whites until they are almost stiff. Add the remaining one tablespoon of sugar and continue beating until the egg whites are stiff.
• Add about one-third of the egg whites to the yolk mixture and beat to blend well. Add the remaining whites and fold them in.
• Pour the mixture into the prepared pans and place in the oven. Bake 30 minutes or until a straw or thin wooden skewer inserted in the center comes out clean. Unmold onto a rack and let cool.

SPONGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
• Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
• Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.