Birthday Sponge Cake
I’ve been quite scarce online of late and that is because I go to ground every year at this time to bake a multitude of cakes for my children’s birthdays. I was very happy with the way Zac’s cake turned out this year because I resisted the temptation to hire a moulded tin and decided to challenge myself to “go it alone”. I was also glad that I started with this one because it was a very simple design and it actually looked very impressive in the end.
I found this recipe a long time ago (in fact I first made it for Zac’s 3rd birthday which makes it 5 years go) and after that party, I doubled the recipe on paper so that I wouldn’t have to do it every year. I don’t know about you but doubling a recipe in my head, while possible, takes more energy than its worth and when you have to bake everyday for a week; any energy you can spare is useful.
When it came to choosing the design, I sketched out 4 options for Zac in thumbnail format on Tuesday morning and gave him the choice of what he wanted his birthday cake to look like. The drawings have since vanished after being coloured in my my 5 year old so I can’t include it in the post. The options he had to choose from were: a fish, a turtle, Spiderman and the figure 8.
Birthday Sponge Cake
300g (300ml) melted butter/baking margarine (like Wooden Spoon/Corden Bleu)
520g (1000ml) flour
500g (600g) castor sugar
30ml baking powder
6 large eggs
10ml vanilla (or other flavour) essence
Preheat oven to 180 degrees celcius. Grease and line oven roasting pan. Place melted margarine in a bowl. Sift dry ingredients onto margarine. Add eggs, milk, water and essesnce. Beat for 3-6 minutes by hand or 2-3 minutes on low speed with electric beaters until the mixture is smooth scraping down the sides once or twice if necessary. Pour mixture into baking tin and bake for 30 – 40 minutes or until the skewer comes out clean. If the top of the cake is browning too quickly, put a lid of tin foil, dull side facing you, on loosely from about the 25 minute mark.
Allow to cool completely before decorating with your favourite icing.
This recipe makes one large rectangular cake in a standard black oven pan that comes with most ovens.
So in order to cut up a cake in a specific design, I printed off a number 8 using MSWord, font: myriad pro bold, font size: 1950 on A3 paper. I cut the number out and pinned it to the cake using tooth picks. I cut around this number with a knife and removed the pieces I didn’t need. I then transferred this onto the board before I started decorating. The track is made of fondant that I dyed black with gel food colour and the rest of the icing is buttercream.