Mammy's 3 Ingredient Irish Sponge Cake
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- Опубліковано 31 тра 2024
- #spongecake #3ingredientrecipes #irishrecipe
Discover the magic of my mum's 3-ingredient sponge cake-a cherished recipe from my childhood. 🍰✨ Simple ingredients, timeless taste. Watch now and bake along to recreate these sweet memories! 🎥👩🍳 Perfect for any occasion, this cake will bring a touch of nostalgia and lots of smiles. 🎉 Don't forget to like, share, and subscribe for more delicious family secrets! 📲👍
Mammy’s Irish Sponge Cake
Timings:
• Prep Time: 15 mins.
• Cooking Time: 15 mins.
• Total Time: 30 mins.
Servings: 8 slices.
Ingredients:
• ½ cup + 1 tbsp (115g/4oz) Caster Sugar
• 4 Medium Eggs
• 1 tsp Vanilla Extract (optional)
• ½ cup + 3 tbsp (115g/4 oz) Plain Flour/ All Purpose or Cake Flour if in the USA
For the Decoration.
• ½ tbsp Icing/Powdered Sugar
• ½ cup (125 ml/5.07 fl oz) Whipped Fresh Cream
• 4-5 tbsp Strawberry Jam
• 4 Fresh Strawberries
Oven Temperatures:
Preheat your oven to the following temperatures:
• 160°C/320°F [Fan Oven].
• 180°C/360°F [No-Fan].
• Gas Mark 4.
Method:
1. Preheat the oven to the above temperatures and grease and line two 8”/20 cm sandwich tins.
2. Add the eggs , sugar and vanilla extract (if using) to a large bowl. The vanilla extract is not a requirement for this recipe but can be added if you wish.
3. Beat for 5 to 7 minutes until the mixture has doubled in volume and is thick - at this stage the whisks will leave trails in the mixture . I also check that the mix is ready by using the whisk to draw the number 8 on top of the mixture - if the number 8 sits on top of the mixture and doesn't sink the mixture is ready. If it sinks, continue to whisk and check again.
4. Start adding the sieved flour - add about 1 tablespoon at a time and fold it in gently with a metal spoon (don’t use a wooden spoon and don’t whisk it in) until there are no flour clumps remaining.
5. Repeat until all the flour is mixed in.
6. Divide the mixture evenly between the two sandwich tins.
7. Bake in a preheated oven for 15-20 minutes or until springy to the touch.
8. Cool in the tins for 5 minutes, use a knife and run it also the edge of the cake and side of the tin before turning the cake out onto a wire rack . Before lifting the tins off place a wet cloth over the tins for a few minutes or rub the cloth on the bottom and side of the tins. This will helps to remove the cake from the tin.
9. When the sponges are cool, spread strawberry jam over one side and top with freshly whipped cream, place the second sponge on top.
10. Sprinkle over a little icing sugar or for a more effective look place the wire rack on top of the cake and sprinkle the icing sugar over it and then remove the wire rack.
11. Mmm, Scrummy!!!
To Store:
• Store in the fridge until ready to serve. This cake will keep covered in the fridge for 1 to 2 days. - Навчання та стиль
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Delicious! Tfs 🌻
Thank you too
Oh my Katrina! This cake is beautiful! I love all the baking tips you give us. Most I haven't heard of, so they are quite helpful, xx!!
Thank you and I love useful tips :)
This looks absolutely delicious, I’m truly looking forward to trying this ❤
Thankyou some really useful tips can’t wait to try this cake 😊
Hope you enjoy it Kimberley x
It looks delicious
Thank you it's a lovely little cake x
That looks delicious 😋 x
Thank you x
Exactly what hubby loves... 😅. Great tips Katrina! Mum also told me about the wet cloth to help release.
Thank you Kathy x
I’ve never baked a fat less sponge before, this one looks delicious so I’m going to make one following your recipe this weekend. Thankyou for sharing.
you will love it Susan so light and fluffy :)
Oh wow! amazing!
Thank you x
Desserts and treats are not only for the weekend 😉😅. Turned out perfect Katrina, even with apricot jam 😊 Thank you.
Well done you - would love a slice of it Kathy :)
For a 'fatless' sponge this recipe is amazing. A keeper for sure. ❤
"Fatless" but lets put on lets of fresh cream. I'm making one tomorrow for a local community event x
I just found your channel and sponge recipe! My Gran always said true sponges didn't have butter in them, but my efforts with just eggs have not been very successful. Your video was very helpful. I now live in the US I only recently realized that there is a major difference in egg sizes between the US and UK. I'm not sure if Ireland would be different, but assume so as adjusting the eggs did work better. Thought I'd share in case other US bakers may find it helpful. Nigella Lawson noted, UK Large eggs equate to Extra-Large US eggs. By extension, UK Medium equate to Small US eggs.
Egg Sizes:
-UK sizes: large = 63g
I would suggest weighing the eggs without shells and using that weight for the flour and sugar Carole. So if your eggs weigh 125g then use 125g of Sugar and 125g of Flour. Cake flour is best for this cake if you are in the US it's suppose to be better. Thank you for that I will mention on my recipes x
Thanks for the suggestion. That makes sense, basically the same weights for each ingredient.
Thank you, this will be perfect to make for Mother's Day. I need to do a practice one 😋first!
When is Mothers Day with you - We have it in March here x
@@ScrummyTV Oh sorry for the late response, It is the 2nd Sunday in May here. I used my strawberry freezer jam and it was just perfect and not too heavy. Gone in a day.
amazing 🥰 please could you precise how to prepare the cream ? thank you ❤
Its just fresh cream and I whipped it until it thickened up Julie x
@@ScrummyTV alright thank you!
Looks a lovely light sponge, how much sugar and flour do you need ?
just going to pop the recipe in there now :)
Looks wonderful... what are the quantities please.❤❤
just added the recipe there :)