Monday, June 6, 2011
Passionfruit Sponge Anniversary Cake
My third wedding anniversary is on Tuesday. I am trying to decide what to buy my hubby, but he never wants for anything.
He is impossible to buy for cause he ALWAYS says he wants nothing. I know he loves the super expensive nerdy toys. Anything digital like a TV the size of our wall, computery, or an old school classic car would send him into a frenzy!
Instead I have decided to bake hubby a cake! Haha, doesn't make up for not getting any of the above toys, but it is what I can afford for now.
I asked my husband what sort of cake he loves, and he says a plain sponge cake! A PLAIN SPONGE CAKE!!!!! My goodness of everything that I can bake this is what he wants....What can I say I married a weirdo. I would've said a decadent chocolate cake with chocolate icing, or little oozy chocolate fondants. And don't get me started on his weirdness about icing. He likes just a little, he thinks it's too sickly sweet if there is too much. I could eat just a bowl of icing right now. I blame the little one that's kicking around inside me for my full blown sweet tooth right now ;)
It has been a long time since we had just cake. I really don't like baking a whole cake, it is just a waste. It is only the two of us, well three counting Chucky, for now ;) So it's impossible for us to eat the whole thing! But this is a very special anniversary for us so a whole cake it is!
I used a really basic recipe I found on taste. SO easy and really quick. I also used a larger cake tin 22cm, instead of 2 smaller ones, and baked it for a little longer.
Basic Sponge Cake
4 eggs room temperature
2/3 cup sugar
1/3 cup corn flour
2/3 cup self raising flour
Preheat the oven to 160C. Beat the eggs and sugar together until really glossy and tripled in volume.
Sift in the flours, and very lightly and quickly mix with a big spoon, or spatula.
Bake for 30 minutes until golden and firm to touch, but still springy. Flip it upside down and let cool. Ice how you wish.
Tropical fruit cream filling.
300mls thickened cream
1 vanilla bean scraped of seeds
1-2 tablespoons strawberry jam, the best you can afford
2-3 strawberries cut into little chunks
1/2 tin passion fruit
1 tablespoon vanilla sugar
Beat the cream until quite firm, careful not to take it too far, then add the rest of the ingredients, adjusting sweetness etc to your liking.
Split the cooled cake and fill generously with the tropical cream.
Passion fruit icing
1 cup icing sugar
the rest of the tinned passion fruit
Mix the passion fruit and icing sugar together in a bowl. Pour very carefully and slowly over the cake, letting it spill over the sides. Make sure to lick the spoon and bowl, of all the icingy goodness when your husband isn't looking!