This is the post that almost didn’t happen…
I don’t know why but I’ve been wanting to make this cake for quite some time. I thought that instead of cream and strawberries I could add a tropical fruit, so I did.
I put both cakes in the oven, looked outside through our big window and saw that there was no sun. Complete darkness at 3:20 pm. I said to myself “it’s Arizona, the sun will be out again real soon”, but it didn’t. 4:19 pm and still no sun. By the time the cake was ready, I knew that there was no way I could take a picture for you to see my beautiful cake. I was resigned. Told myself “oh well, I will bake another one some other time” as I continued to look out the window.
But, then I thought “I can still make this work” and I put my cake in a cake carrier, then set it in the fridge. By 7:30 am, there I was with my camera taking pictures.
This is one of the easiest cake recipes ever… enjoy!
Sponge cake recipe from Step by Step Baking
- 3/4 cup butter, softened, plus extra for greasing
- 1 1/4 cups self-rising flour
- 1 teaspoon baking powder
- 3/4 cup superfine sugar
- 3 eggs
- confectioners’ sugar sifted for dusting
- 1 1/4 cups heavy cream, whipped
Preheat the oven to 350 degrees. Grease and line bottom of two 8-inch round cake pans.
Sift the flour and baking powder into a bowl and add the butter, sugar, and eggs. Mix together, then beat well until smooth. Divide the mixture evenly between the prepared pans and smooth the surfaces.
Bake in the preheated oven for 25-30 minutes, or until well risen and golden brown. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
Sandwich together with cream and serve with mango sauce.
Chunky Mango sauce
- 8 ounces chopped mango (about 1 large mango)
- 1/4 cup sugar
- 2 tablespoon water
Combine all ingredients in a medium saucepan and cooked until sugar dissolves and mangoes are completely cooked (about 5 minutes)