Natalie Dick’s Women Weekly Prize Winning Sponge Cake (粟米粉海绵蛋糕）

记得去年同事问我有没有兴趣参加Women’s Weekly的Sponge Cake比赛。想了想，主题虽然简单，但却又是那么的不简单。Sponge cake那家会做烘培的不会做啊，要胜出这个奖项到底要怎样另类的sponge cake才可以？主办当局是以蛋糕体为主还是要以整体装饰也算呢？没有很明确的规则。。于是作罢！这件事已经忘得一干二净了，也没有留意谁最终得了奖。直到前两天，在办公室里随手拿起一本过期的Women’s Weekly杂志，一番，竟然是拿个Sponge Cake得奖的食谱。顺便看了看食谱，哇，果然另类，用了粟米粉来做海绵蛋糕。快快招来坐在隔壁的J同事，大家研究了一番，她说她要做，这个礼拜四带来我们的potluck。我说我也要做，不相信粟米粉可以加在蛋糊里不会变粘酱，还可以变得奖的海绵蛋糕。。。呵呵！

本来打算大马回来后才试的，好奇心难耐。。。非做不可。食材做法超级简单，蛋糕非常轻盈可口，好一个另类海绵蛋糕，我是没有参加比赛，有参加的话，我也自认输给你了。。好利害的Natelie！ 没有特别装潢，就是一个很到地的Victoria Sponge模式。。。就是平凡中的不平凡。

今天把这个蛋糕献给我的两位新旧朋友彩凤和Joceline。彩凤一个相知相惜了35年的朋友。Joceline一个部落格互相勉励的朋友。祝你们生日快乐！

我要回家了，厨房要关闭久久咯！下个月见！

Natalie Dick’s Women Weekly Prize Winning Sponge Cake

Ingredients:

2 tsp plain flour

½ tsp bicarbonate of soda

1 level tsp cream of tartar

Corn flour (I used Nurses brand) ＊（amount pls read method No2）

4 eggs (room temperature)

¾ cup caster sugar (165g)  (I used 110g)

½ tsp vanilla essence

Filling and Topping

300ml whipped cream (I used thickened cream)

1 tbsp icing sugar

½ tsp vanilla essence

Strawberry jam

Strawberries (cut into quarters for filling)

Whole strawberries for decoration

Method:

1。Preheat oven to 190C (170C fan forced). Grease 2 x 20cm cake tins (make sure to grease the side of the tins as well).  ( I line the bottom with of the tins with baking paper).

2。Put plain flour, bicarbonate of soda and cream of tartar in a 1 cup (250ml) measuring cup. Fill the remainder of the cup with cornflour. Sift the flour mixture 3 times.

3。Beat eggs and sugar on a high speed for 7 minutes. Add the vanilla and beat for 30sec to combine. The mixture will become pale and thick.

4。Turn the mixer to the lowest speed and gently add flour mixture and beat for 1 minute until well combined.

5。Divide mixture into 2 cake tins. (I weigh the total amount of the mixture and divided equally into 2 portions).  Pour mixture into tins and bake for approximately 20minutes or sponge coming away from side of the tins.

6。Take sponges out of the oven, remove the cake from the tins and leave to cool on the wire rack.

Filling and Topping:

Whip the cream, icing sugar and vanilla essence until stiff.  Place on sponge on a serving plate. This is the base. Spoon strawberry jam on to the base sponge cake and smooth to the edges using offset spatula. Spoon half of the whipped cream onto the strawberry jam and smooth to the edges.  Place cut strawberries onto the cream.  Place the second sponge on top.  Then, place the rest of the cream onto the top of the sponges and decorate with fresh strawberries.

Note: To make a chocolate sponge, remove 1 tbs of cornflour and add 2 tbs of cocoa powder.

Recipe adapted from : The Australian Women’s Weekly