Home Economics 

QUICK AND EASY SPONGE RECIPES

This week students learnt how to make two different sponges using the oven and microwave. You can substitute ingredients to make the recipes Gluten free. 

Three minute sponge cake     

Ingredients:

1 cup (150g) self-raising flour

¾ cup (190g) caster sugar

3 eggs

3 tablespoons (60ml) milk

1 tablespoon melted butter

Filling: raspberry or strawberry jam and whipped cream 

Method:

1. Preheat oven to 180C. Grease and line two 18cm round sponge tins.
2. Put ingredients into a bowl and beat together for 3 minutes. Pour mixture evenly in the two sponge tins.
3. Bake in the oven for about 20-25 minutes.

4. Join sponges together with jam and cream. 

    

Strawberry Cream Sponge          

Ingredients:                                                          

175g butter, cubed

175g caster sugar, plus 2 tablespoons               100g fresh strawberries, hulled and sliced

3 large eggs                                                                 

200g self-raising flour

½ teaspoon baking powder

1 teaspoon vanilla extract

Icing sugar, for dusting

For the filling: 

125g strawberry jam

100ml double cream, whipped until soft peaks form

100g fresh strawberries, hulled and sliced

1. Instructions:

   1. Lightly oil the inside of two 20 cm round silicone cake moulds. Line the bases with non-stick baking paper. Put the butter in a large microwaveable mixing bowl and separate the cubes slightly. Cook uncovered in high for 20 secs or until softened but not melted. 

   2. Add caster sugar, eggs, flours, baking powder and vanilla extract, and beat with a wooden spoon or an electric mixer until well combined, thick, and creamy. 

   3. Spoon evenly into the prepared moulds and smooth the surface. Cook one sponge at a time uncovered on High for 3 minutes or until the sponge is well risen and just firm to the touch. Leave to stand in the microwave for 5 minutes; it will continue cooking for a short while. 

   4. Cover a cooling rack with a sheet of non-stick baking paper and sprinkle with 2 tablespoons caster sugar. Turn the cake out onto the sugared paper, remove the mould and lining paper and leave to cool. Make the second sponge in the same way.

   5. To assemble the cake, place one of the sponges on a serving plate or cake stand and spread with the jam without taking it right to the edges. Spoon the cream over the jam and spread gently. Scatter over the strawberries, then sandwich the second sponge on top. Dust with sifted icing sugar to serve. 

Pathways Food Technology group would like to thank everyone who bought biscuits and participated in the Bluey Free Dress Day to raise money for the RSPCA. We raised $87.40. A fantastic effort!