St. Clements Sponge Cake
IT was my birthday last weekend and I wanted something a bit different. At first I wanted to make a raspberry gateau but those little gems are so expensive at the moment! So, oranges it was… and delicious it was. The cake was light, moist and full of zingy flavour. Mine came complete with those little shards that fly off sparklers, but I think that just added to it. Plus, who doesn't like a good ol' cream cheese icing?
What you'll need:
225g butter, cubed and softened
225g caster sugar
4 eggs, lightly beaten
1 teaspoon vanilla
Zest of 1 orange
225g plain flour
1 teaspoon baking powder
Icing:
250g cream cheese, cubed and softened
2 tablespoons freshly squeezed orange juice
2 cups icing sugar
125g butter
What to do:
Preheat oven to 160C. Grease two 20cm cake tins and line the base of each tin.
Cream the butter and sugar using an electric mixer. Add the eggs, vanilla and zest and mix until well combined. Gradually add the flour and baking powder and mix again until just combined.
Divide the batter evenly between prepared tins and bake for 25 minutes or until cooked through. When an inserted skewer comes out clean, the cake is ready. Let them cool in the tin for 5 minutes before turning out onto a rack to cool completely.
Meanwhile, combine all ingredients for the icing in a bowl and beat with an electric mixer until smooth.
To assemble the cake, you may need to even off the top of the cakes if they have risen too much. Spread half of the cream cheese over one cake and put the other cake on top. Spread the rest of the cream cheese on top. Garnish with zest and a sprinkle of caster sugar. Enjoy!
