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08/23/2011 National Sponge Cake Day Kiwifruit Sponge Cake

Source of Recipe

Cooking


Recipe Introduction

Light and airy, sponge cake is the perfect dessert for a hot summer night. That’s why we’re glad today is National Sponge Cake Day! Typically, this dessert contains only basic ingredients such as sugar, eggs, and flour. The key to the perfect sponge cake is in the technique. You have to beat the batter thoroughly in order to create volume. Sponge cake takes on a very flexible texture when it is just out of the oven. This is why it is used to create rolled cakes, such as the Swiss roll. There are also many other varieties, like the Victoria Sponge Cake, which contains jam between layers of delicious cake. This dessert was named after Queen Victoria, who enjoyed having a slice of it with her afternoon tea. Buy or bake a sponge cake today to celebrate National Sponge Cake Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 08/23/2011 National Sponge Cake Day Kiwifruit Sponge Cake



Kiwifruit Sponge Cake


4 large eggs
1/2 cup superfine sugar
1 cup all-purpose flour, sifted
1/4 teaspoon salt
2 ounces unsalted butter, melted, cooled
1 1/2 cups heavy cream, whipped
5 kiwifruits, peeled, thinly sliced



Recipe


Preheat oven to 350 degrees F. Oil an 8-inch round or square cake pan and line with parchment paper.

Combine eggs and sugar in bowl. Using electric mixer, beat until pale and thick, 5-7 minutes. Fold in flour and salt in two batches, folding in butter with last batch.

Transfer to prepared pan and bake until cake feels firm in the middle, 25-30 minutes. Allow cake to cool in pan 5 minutes before turning onto wire rack to cool completely.

When cake is completely cool, cut horizontally into four even layers. Spread bottom layer with one-fourth of cream. Top with layer of kiwifruit slices. Repeat layers of cake, whipped cream and kiwifruit.

Serve cake immediately or store, covered, in refrigerator until ready to serve.

Calories: 245
Fat: Total: 14g
Fiber: 1g
Carbohydrates, Total: 27g
Sodium: 91mg
% Cal. from Fat: 51%
Cholesterol: 122mg
Protein: 5g