vanilla sponge recipe there are dozens of delicious ways it can be adapted and served. Here are some of my favourites.
LAVENDER AND TOASTED ALMOND TEA CAKES
1 batch of Vanilla Sponge, made
with Lavender Milk | see page 257 | 1 batch of Lavender Icing | see page 255 | 2 tsp dried lavender buds, crushed in a pestle and mortar 20g flaked almonds, toasted | see page 257 |
1 Make up the vanilla sponge, substituting lavender milk for the regular milk, then bake and allow to cool completely.
2 Top each cake with buttercream then dust with the crushed lavender buds and the cooled toasted almonds.
PASSIONFRUIT AND TOASTED ALMOND TEA CAKES
batch of Vanilla Sponge
1 batch of Vanilla Buttercream
| see page 254 | Flesh of 4 passionfruit 40g flaked almonds, toasted | see page 257 |
1 Make up the vanilla sponge, substituting lavender milk for the regular milk, then bake and allow to cool completely.
2 Top each cake with buttercream then dust with the crushed lavender buds and the cooled toasted almonds.
VANILLA POMEGRANATE LAYER CAKE
1 batch of Vanilla Sponge
1 ripe pomegranate
1 batch of Vanilla Buttercream
| see page 254 | 50g desiccated coconut
1 Make up the vanilla sponge, then bake and allow to cool completely.
2 Seed the pomegranate, making sure all the pith is removed, and use kitchen paper to absorb any excess liquid from the seeds.
3 Use a palette knife or the back of a dessert spoon to spread some of the buttercream on the base layer, to cover. Sprinkle generously with pomegranate seeds and some of the coconut. Sandwich the layers together and repeat for the top layer.
SEVEN WAYS WITH SPONGE
LAVENDER AND TOASTED ALMOND TEA CAKES
COCONUT TEA CAKES
VANILLA COCOA TEA CAKES
VANILLA POMEGRANATE LAYER CAKE
MIXED BERRY VICTORIA SPONGE
PASSIONFRUIT AND TOASTED ALMOND TEA CAKES
GLITTER CAKE AND COOKIE CANAPES
VANILLA COCOA TEA CAKES
1 batch of Vanilla Sponge, omitting
40g of flour | see step 1 |
40g cocoa, sifted
1 batch of Chocolate or Vanilla
Buttercream
| see page 254–255 | Chopped chocolate, toasted nuts or desiccated coconut
1 Make up the vanilla sponge, omitting 40g of the flour and folding in the cocoa just before you transfer the batter into the tins. I prefer to do this loosely, so that there are pockets of cocoa sporadically throughout, rather than beating it through evenly, but it’s up to you. Bake and allow to cool completely.
2 Top each cake with buttercream and sprinkle with chocolate, nuts or coconut.
COCONUT TEA CAKES
1 batch of Vanilla Sponge
50g desiccated coconut
1 batch of Vanilla Buttercream
| see page 254 | Coconut flakes, toasted on a baking sheet in a preheated 180°C fan assisted/gas mark 6 oven for approximately 4 minutes, or until starting to brown
1 Make up the vanilla sponge, folding in 50g of desiccated coconut to the batter. Bake and allow to cool completely.
2 Top each cake with buttercream and dust with the toasted coconut.
VANILLA COCOA TEA CAKES
1 batch of Vanilla Sponge
1 batch of Vanilla Buttercream
| see page 254 | 1 batch of Mixed Berry Coulis or Rhubarb Coulis | see page 256 | 100g fresh summer berries – redcurrants, blackcurrants, blackberries, strawberries, raspberries, gooseberries, in any combination, work very well 50g flaked almonds, toasted | see page 257 | or desiccated coconut
1 Make up the vanilla sponge, then bake and allow to cool completely.
2 Spread a thin layer of the buttercream on the base cake layer, drizzle with coulis, and add a smattering of fresh fruit. Sandwich the cakes together and repeat for the top layer, this time using a little more frosting, a drizzle of the coulis, the rest of the fruit and finally the toasted almonds.
GLITTER CAKE AND COOKIE CANAPES
1 batch of Vanilla Sponge
Small amount of Vanilla
Buttercream | see page 254 | 1 batch of Glitter Cookies | see page 134 |
1 Make up the vanilla sponge and split the batter between whatever tins you have so that it sits about 1cm deep | re-use the tins and bake in tandem if necessary |.
2 Bake on the middle rack of the preheated oven for 10–15 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely, then use a cookie cutter to cut rounds from the sheet of cake.
3 Assemble by piping a dab of buttercream in the centre of two rounds and sandwiching them as you would a layer cake. Pipe another dab of buttercream on top and top with a glitter cookie. Serve
