When my mum moved to be closer to her daughters, she had a big clear-out and I became the owner of some old pieces of kitchen equipment that she no longer wanted. One item was a round flan tin for baking sponge cakes, with an indent in the middle for the filling. I had good intentions of using it but ended up shoving it into the back of a deep cupboard.
The other day I fished out that tin and used it for the first time. I buttered and floured the tin and crossed my fingers (and toes) that the mixture wouldn't stick, it's not the kind of tin that you can line with your best friend, non-stick baking parchment.
The cake looked good when it came out of the oven, although it didn't pop out when I turned it over. Leaving it to cool in the pan, I tried again and with a bang on the kitchen work surface it gracefully plopped out in ONE WHOLE, beautiful piece. YAY! Thank you sponge cake tin, and thank you mum!
The tin will NOT be going back into the cupboard of doomed kitchenware, it's been fast tracked to the drawer next to the oven, where it will be lovingly and frequently used.
Strawberry and Lemon Cream Sponge Cake
For the sponge cake:
100g/4oz unsalted butter, softened
100g/ 4oz vanilla caster sugar
2 large eggs
100g/4oz self raising flour
1 teaspoon vanilla extract
Preheat the oven to 180ºC/350ºF. Grease and flour a 20cm/8" flan tin.
In a large bowl, cream the butter and sugar together until light and fluffy - I use an electric hand whisk. Beat in the eggs, one at a time, adding a little flour with each egg. Beat in the vanilla extract. Fold in the rest of the flour with a large spoon.
Spoon into prepared tin and bake for 20-30 minutes until springy to the touch and a cake tester comes out clean. Remove from tins and cool on a wire rack.
For the lemon cream:
Lemon curd to your taste, I used about 1 cup - you can use store bought or make your own, I use Delia Smith's recipe.
300ml pot double cream
Whip the double cream to soft peaks and fold in the lemon curd.
For the topping:
Any fruit in season of your choice
To assemble: spread the lemon cream onto the sponge base and pile the fruit on top.
Note: next time I make this, I am going to brush the sponge with a strawberry/raspberry syrup mixture.
Printable Recipe
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