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  • Okay, we're going to do a beautiful sponge. Great for birthday cakes, great for tea cakes, the kids will go mad for it, adults will go made for it.

  • I love this recipe because it's so simple to remember.

  • 250g of butter, unsalted, 250g of self-raising flour. Straight in a food processor.

  • And then 250g of sugar. And then to make it perfect as a sort of sponge,

  • we're going to need four eggs. So like that. 3 hours ago these eggs were up the bottom of my chicken.

  • You're creaming that sugar with the butter and the eggs.

  • And if you want to, get yourself just a little bit of orange, and just a few little bit of orange in there.

  • And you can hear it's making basically a lovely little better. And it will look a little bit like that. OK? So nice and smooth.

  • I'm just going to take a little bit of that filling and just put it on the bottom,

  • stick this in, just so it sticks like that. And then in with the sponge.

  • Look at that. Blooming lovely! Move this sponge mixture around the edges here like that, so it's roughly even.

  • As it starts to melt and heat, it's gonna blend itself out anyway.

  • Now, I obviously have got one that I made earlier, as my mate Delia used to say.

  • Cooked like that it's got some nice colour. Looks really good, actually. Just gonna unclick the mechanism there.

  • We're gonna just turn this out. Here you go, nice. Okay, now this is the bit that sort of stitches people up.

  • So I'm going to put my knife in here, so score in a little bit and just turn the sponge.

  • So don't turn the knife. Keep the knife doing the same thing and turn the sponge and go lightly around, until it joins back up with the original line.

  • And you'll go a bit deeper and turn, deeper and turn, deeper and turn, deeper and turn, deeper and turn, until you go all the way through.

  • This is our lovely base here.

  • And then we're going to put lovely things on it that we know we love. Four large table spoons of the lemon curd,

  • and I'm going to use the back of the spoon just to move that from the inside out.

  • So let's make the cream, I've got some mascarpone here.

  • About five heaped tablespoons go in. And then I'm going to put some sugar in there, just a tablespoon of icing sugar.

  • Here you go. A little bit more orange zest.

  • Cut this orange in half. And I'm going to add just a little orange juice to loosen it, right?

  • Going to add that, about half to start with. and then, vanilla. Get yourself a vanilla pod. These little babies.

  • I'm just gonna put a knife in the end here, run your knife down the end, and scrape that in here.

  • And then we start to mix it up. We're just going to beat that up until it's loose.

  • And then we're back over here again. Just move that around.

  • And you know the nice thing about this is that you sort of want it to be looking like it's just nicely overflowing, so you can see what's in it.

  • Okay. Some raspberries, one punnet. Just move them around. There you go.

  • And then carefully turn this over. Put it back and just a little bit of lemon curd, almost like your buttering a bit of toast or something.

  • And just gently smoosh it around, just so it sits on the raspberries nicely.

  • Right, slide it off, don't be rough. This is the Bugsy Malone custard pie moment.

  • 1-2-3 commit to it. There we go. look at that! And then to finish off, all I'm going to do is get a little bit of icing sugar in a tea strainer.

  • And there we go. A beautiful little tea cake. The combination is win win: Sponge, raspberries, cream, absolutely gorgeous.

Okay, we're going to do a beautiful sponge. Great for birthday cakes, great for tea cakes, the kids will go mad for it, adults will go made for it.

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B1 JamieOliver sponge knife orange deeper lovely

Super Simple Sponge Cake | Jamie Oliver

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    VoiceTube posted on 2013/11/14
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