I encourage you this year to bypass the classics we so strongly associate with Christmas and that are usually British-based. Go back to a true Kiwi classic — the sponge or sponge drops (small versions are perfect for kids).
The sponge requires little effort to make, can be made with a hand beater, and is mainly eggs, a bit of sugar, flour, mountains of air and maybe a spoonful of butter. It can be made on the day of eating or a few days before and can be layered with whipped cream and fruit just before serving.
There are many variations to a basic sponge recipe – more eggs, no butter, eggs whipped together or separately – and all result in a different texture. Firm-textures are ideal for lamington or where there’s a time delay from filling to eating. Softer, crumblier textures are best filled and eaten quickly. I tend to cook what I feel like on the day, so here are three favourites from my kitchen.
Any of the cakes below can be layered with sweetened cream or mascarpone and the strawberry and rhubarb filling in the photo above. Get the filling recipe here.
4 plus 1 sponge
A sponge with a soft, delicate texture that is best filled just before serving.
4 x size 7 eggs
1 x size 7 egg white
½ cup caster sugar
¾ cup plain flour
¼ tsp baking powder
- Heat the oven to 180C. Prepare two 18cm round cake tins (see tips).
- Beat the eggs, extra egg white and caster sugar until very thick and creamy. Sift the flour and baking powder over the well-beaten egg mixture and fold in gently. Divide the mixture evenly between the two prepared tins.
- Bake in the preheated oven for 15-18 minutes or until the sponge springs back when pressed in the centre. Turn out immediately on to cake racks to cool. Split the sponge and fill as desired.
Edmonds classic sponge
A medium-textured sponge cake with a moist crumb and buttery taste.
3 x size 7 eggs
¾ cup caster sugar
1 cup flour
1 tsp baking powder
2 Tbsp boiling water
50g butter, melted
- Heat the oven to 180C. Prepare two 18cm round cake tins (see tips).
- Beat the eggs and caster sugar until very thick and creamy.
- Return 2 Tbsp of flour from the cup to the flour bin. Sift the remaining flour and baking powder over the well-beaten egg mixture and fold in gently. Mix the water and butter together, pour in and fold through.
- Divide the mixture evenly between the two prepared tins.
- Bake in the preheated oven for 15-18 minutes or until the sponge springs back when pressed in the centre. Turn out immediately on to cake racks to cool. Split the sponge and fill as desired.
Basic sponge cake
A firm-textured sponge that holds up well when split and filled. Ideal for lamingtons.
3 x size 7 eggs, separated
½ cup caster sugar
1 lightly filled cup self-raising flour
3 Tbsp hot water
1 tsp butter, melted in the hot water
- Heat the oven to 180C. Prepare two 18cm round cake tins (see tips below).
- Beat the egg whites until stiff. Gradually beat in the caster sugar, 1 Tbsp at a time. Do not rush the process, the mixture should be thick and glossy. Add the egg yolks and beat only until the colour is evenly mixed through.
- Sift the flour evenly over the top and fold in carefully. Lastly pour in the hot water and butter and fold through quickly but carefully.
- Divide the mixture evenly between the two prepared tins. Bake in the preheated oven for 15-18 minutes or until the sponge springs back when pressed in the centre.
- Turn out immediately on to cake racks to cool. Split the sponge and fill with fruit and cream as desired.
New to sponge making? Here are the essentials