The Beatrix Bakes Featherlight Sponge Cake
by Natalie Paull, featured in Sweet Heart Published by Murdoch BooksIntroduction
There is little in this world more sensorially pleasing than biting down into layers of pillowy light cake, on the cusp of too much cream, and a thick, sweet, fruit-forward glaze. There is also little in the baking world more confounding than a sponge cake recipe. This signature bake from my little shop started as a hybrid of the best and most foolproof features from myriad sponge recipes — a firm meringue foundation, hot milk and butter at the end for feather-lightness, and always wheaten cornflour (cornstarch). This sponge cake recipe is the proud glazed beauty you may have sunk your teeth into on Queensberry Street.
There is little in this world more sensorially pleasing than biting down into layers of pillowy light cake, on the cusp of too much cream, and a thick, sweet, fruit-forward glaze. There is also little in the baking world more confounding than a sponge cake recipe. This signature bake from my little shop started as a hybrid of the best and most foolproof features from myriad sponge recipes — a firm meringue foundation, hot milk and butter at the end for feather-lightness, and always wheaten cornflour (cornstarch). This sponge cake recipe is the proud glazed beauty you may have sunk your teeth into on Queensberry Street.
Ingredients
Makes: a 20 cm (8 inch) sponge to serve 8–10
FOR THE SPONGE LAYERS
- cooking oil spray
- 210 grams egg whites plus 120g/4¼ oz egg yolks (from approx. 6–7 eggs)
- ¼ teaspoon cream of tartar
- 170 grams caster sugar
- 70 grams soft plain flour (8–9% protein), plus extra regular plain/all-purpose flour (10% protein) to dust the tins
- 70 grams wheaten cornflour (if you can't get wheaten cornflour, use plain/all-purpose flour in its place)
- 20 grams custard powder or extra cornflour (cornstarch)
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 15 grams unsalted butter
- 50 grams full fat milk
- 1 teaspoon vanilla bean paste
FOR THE BLACKBERRY & LIME CURD
- 125 grams fresh blackberries
- 1 large lime (choose one that yields when squeezed, to confirm juiciness)
- 80 grams caster sugar
- 60 grams unsalted butter (squidgy soft - 22°C/72°F)
- 60 grams egg yolks (from approx. 3 eggs)
- ¼ teaspoon citric acid
FOR THE FILLING
- 360 grams whipping cream (35% fat)
- 1 teaspoon vanilla bean paste
- ½ batch of Blackberry & Lime Curd (see above)
FOR THE SOUR CREAM GLAZE
- 50 grams frozen blackberries
- 200 grams icing sugar mixture
- 60 grams full-fat sour cream (plus extra as needed)
TO FINISH
- freeze-dried fruit (optional)
FOR THE SPONGE LAYERS
- cooking oil spray
- 7½ ounces egg whites plus 120g/4¼ oz egg yolks (from approx. 6–7 eggs)
- 2 grams cream of tartar
- 6 ounces superfine sugar
- 2½ ounces soft all-purpose flour (8–9% protein), plus extra regular plain/all-purpose flour (10% protein) to dust the tins
- 2½ ounces wheaten cornstarch (if you can't get wheaten cornflour, use plain/all-purpose flour in its place)
- ¾ ounce custard powder or extra cornflour (cornstarch)
- ½ teaspoon baking powder
- 1 gram fine sea salt
- ½ ounce unsalted butter
- 1¾ ounces whole milk
- 1 teaspoon vanilla bean paste
FOR THE BLACKBERRY & LIME CURD
- 4½ ounces fresh blackberries
- 1 large lime (choose one that yields when squeezed, to confirm juiciness)
- 2¾ ounces superfine sugar
- 2¼ ounces unsalted butter (squidgy soft - 22°C/72°F)
- 2¼ ounces egg yolks (from approx. 3 eggs)
- ¼ teaspoon citric acid
FOR THE FILLING
- 12¾ ounces heavy cream (35% fat)
- 1 teaspoon vanilla bean paste
- ½ batch of Blackberry & Lime Curd (see above)
FOR THE SOUR CREAM GLAZE
- 1¾ ounces frozen blackberries
- 7 ounces confectioners' sugar mixture
- 2¼ ounces full-fat sour cream (plus extra as needed)
TO FINISH
- freeze-dried fruit (optional)
Method
The Beatrix Bakes Featherlight Sponge Cake is a guest recipe by Natalie Paull so we are not able to answer questions regarding this recipe
- Prepare your equipment: Preheat the oven to 170°C (350°F) fan-forced. Tin prep is everything for this sponge. Lightly spray two 20 cm (8 inch) round, 5 cm (2 inch) deep cake tins with cooking oil spray and line the bases only with a snug circle of baking paper. Spray the paper base lightly again. Sprinkle the insides of the tins with a little extra flour and tap out the excess. This helps the batter grip the sides as it rises. Spray only the bases one last time and very, very lightly.
- Make the sponge batter: Put the egg whites and cream of tartar in the bowl of an electric stand mixer with the whisk attachment (or use hand-beaters). Whip on just below high speed for 3–4 minutes until the whites change from foamy to a stiff and creamy white. Once glossy, gradually add the sugar, a tablespoon at a time, over 3 minutes, to make a shiny and very stiff meringue. While the whites whip, sift the flours, custard powder, baking powder and salt five times and leave the sieve on top for later (see Top Trix 1, in Additional Information, below).
- Place the butter, milk and vanilla in a bowl or pan ready to heat (microwave or stovetop). When it comes time to add these to the batter, they should be very warm.
- As soon as all the sugar has been incorporated, tap the meringue off the whisk into a wide bowl. Scrape in the rest of the meringue. Fold the yolks in until the mix is marbled apricot coloured. Sift half the flour mix over the foam, then fold with gentle intent with a balloon whisk until it is almost incorporated. Heat the butter/milk now while you sift over the remaining flour, folding until completely incorporated and beginning to stiffen. (See Top Trix 2 in Additional Information, below.)
- Working very quickly now, pour the warm butter, milk and vanilla mix gently around the edge of the bowl and fold in with the balloon whisk, using gentle but decisive folding strokes until the batter is well mixed but still fluffy.
- Bake! Divide the fluffy batter between the prepared tins — approx. 300 g/ml (10½ oz) each — and quickly smooth the tops. Bake for 16–18 minutes until the sponge tops are a light golden colour and springy to the touch. Remove the cakes from the oven and lightly spray the tops of the cake with cooking oil. Flip them gently out onto the rack and remove the tin, then carefully peel back the paper. (If they steam in the tin, they will toughen.) Leave to cool completely for 40 minutes. Do not flip top-side up until cool. When cool, flip the sponge cakes top-side up and don’t worry if some of the top crust comes off. Shave the tops off both the sponges with a sharp serrated knife.
- Make the filling: Whip the cream and vanilla until billowy soft but starting to hold its form.
- Fill the sponge: Smooth the blackberry curd over the cut side of the base cake. Pile the cream on top and place the second layer trimmed-side down to sandwich. Push down gently to coax the cream to slightly squish out the sides. Swipe around the sides to neaten up the cream. Wrap a collar of plastic wrap around the sides of the cake and then a piece on top lightly. Chill for a minimum of 3 hours or overnight. (See Top Trix 3, in Additional Information, below.)
- Glaze the cake: Zap the frozen blackberries until most of the juice has evaporated. Add to a wide bowl along with the icing sugar and sour cream. Hand-whisk hard — it will take a moment to get a paste happening. From here, add teaspoons of sour cream as needed until the glaze is a thick paste with a ‘lazy ooze’ consistency after moving your whisk through. It must be spreadable yet not runny. If it is super runny, add more icing sugar — it will be sweeter but at least it will set.
- Unwrap the cake. Pour almost all the glaze (hold back approx. 1 tablespoon) into the centre and push towards the edges, taking care not to tear any of the crust as you smooth. Sprinkle on the crushed freeze-dried fruits, if desired.
- Keep and store: Refrigerate for up to 2 days. Wrap a collar of plastic wrap around the circumference of the cake. Press plastic wrap up to any cut sides if you have taken a slice. Can be frozen for up to 3 months, but the cream can behave badly and weep (the liquid separates) when thawed.
FOR THE BLACKBERRY & LIME CURD
- Set up a double boiler over a low heat to simmer.
- Whiz the blackberries in a food processor, then strain, pushing the pulp vigorously through a fine non-reactive sieve into a bowl. Weigh the purée — you need 110 g/ml (3½ oz). If underweight, top up with extra puréed blackberries or lime juice. Discard the seeds.
- Add the lime: Zest and juice the lime. Add all the zest and 20 g/ml (¾ oz) of the juice to the blackberry purée.
- Add the remaining ingredients to the blackberry/lime juice and hand-whisk well until just combined.
- Cook the curd: Place the bowl over the double boiler. Hand-whisk often but not constantly. Scrape the side of the bowl down each time you whisk — the mix at the side will cook faster, so you want to incorporate that regularly. Cook and temp check the curd to 82°C (180°F) — always whisk the mix before testing. The curd will look thick and gloopy and your whisk will leave raised marks in the mix when lifted out.
- Chill: Remove the bowl from the double boiler and leave aside to cool, whisking occasionally while it cools so a thick skin doesn’t form on top. Scrape the curd into a jar or tub, press a small piece of plastic wrap on the surface (preventing a skin forming) and chill for 2–3 hours (minimum 1 hour). Pop the lid on when it has fully chilled so no sweat forms. (Sweat development accelerates the formation of mould.)
- Keep and store: Refrigerate for up to 7 days, or freeze for up to 3 months — thaw in the fridge.
- Prepare your equipment: Preheat the oven to 170°C (350°F) fan-forced. Tin prep is everything for this sponge. Lightly spray two 20 cm (8 inch) round, 5 cm (2 inch) deep cake tins with cooking oil spray and line the bases only with a snug circle of baking paper. Spray the paper base lightly again. Sprinkle the insides of the tins with a little extra flour and tap out the excess. This helps the batter grip the sides as it rises. Spray only the bases one last time and very, very lightly.
- Make the sponge batter: Put the egg whites and cream of tartar in the bowl of an electric stand mixer with the whisk attachment (or use hand-beaters). Whip on just below high speed for 3–4 minutes until the whites change from foamy to a stiff and creamy white. Once glossy, gradually add the sugar, a tablespoon at a time, over 3 minutes, to make a shiny and very stiff meringue. While the whites whip, sift the flours, custard powder, baking powder and salt five times and leave the sieve on top for later (see Top Trix 1, in Additional Information, below).
- Place the butter, milk and vanilla in a bowl or pan ready to heat (microwave or stovetop). When it comes time to add these to the batter, they should be very warm.
- As soon as all the sugar has been incorporated, tap the meringue off the whisk into a wide bowl. Scrape in the rest of the meringue. Fold the yolks in until the mix is marbled apricot coloured. Sift half the flour mix over the foam, then fold with gentle intent with a balloon whisk until it is almost incorporated. Heat the butter/milk now while you sift over the remaining flour, folding until completely incorporated and beginning to stiffen. (See Top Trix 2 in Additional Information, below.)
- Working very quickly now, pour the warm butter, milk and vanilla mix gently around the edge of the bowl and fold in with the balloon whisk, using gentle but decisive folding strokes until the batter is well mixed but still fluffy.
- Bake! Divide the fluffy batter between the prepared tins — approx. 300 g/ml (10½ oz) each — and quickly smooth the tops. Bake for 16–18 minutes until the sponge tops are a light golden colour and springy to the touch. Remove the cakes from the oven and lightly spray the tops of the cake with cooking oil. Flip them gently out onto the rack and remove the tin, then carefully peel back the paper. (If they steam in the tin, they will toughen.) Leave to cool completely for 40 minutes. Do not flip top-side up until cool. When cool, flip the sponge cakes top-side up and don’t worry if some of the top crust comes off. Shave the tops off both the sponges with a sharp serrated knife.
- Make the filling: Whip the cream and vanilla until billowy soft but starting to hold its form.
- Fill the sponge: Smooth the blackberry curd over the cut side of the base cake. Pile the cream on top and place the second layer trimmed-side down to sandwich. Push down gently to coax the cream to slightly squish out the sides. Swipe around the sides to neaten up the cream. Wrap a collar of plastic wrap around the sides of the cake and then a piece on top lightly. Chill for a minimum of 3 hours or overnight. (See Top Trix 3, in Additional Information, below.)
- Glaze the cake: Zap the frozen blackberries until most of the juice has evaporated. Add to a wide bowl along with the confectioners' sugar and sour cream. Hand-whisk hard — it will take a moment to get a paste happening. From here, add teaspoons of sour cream as needed until the glaze is a thick paste with a ‘lazy ooze’ consistency after moving your whisk through. It must be spreadable yet not runny. If it is super runny, add more confectioners' sugar — it will be sweeter but at least it will set.
- Unwrap the cake. Pour almost all the glaze (hold back approx. 1 tablespoon) into the centre and push towards the edges, taking care not to tear any of the crust as you smooth. Sprinkle on the crushed freeze-dried fruits, if desired.
- Keep and store: Refrigerate for up to 2 days. Wrap a collar of plastic wrap around the circumference of the cake. Press plastic wrap up to any cut sides if you have taken a slice. Can be frozen for up to 3 months, but the cream can behave badly and weep (the liquid separates) when thawed.
FOR THE BLACKBERRY & LIME CURD
- Set up a double boiler over a low heat to simmer.
- Whiz the blackberries in a food processor, then strain, pushing the pulp vigorously through a fine non-reactive sieve into a bowl. Weigh the purée — you need 110 g/ml (3½ oz). If underweight, top up with extra puréed blackberries or lime juice. Discard the seeds.
- Add the lime: Zest and juice the lime. Add all the zest and 20 g/ml (¾ oz) of the juice to the blackberry purée.
- Add the remaining ingredients to the blackberry/lime juice and hand-whisk well until just combined.
- Cook the curd: Place the bowl over the double boiler. Hand-whisk often but not constantly. Scrape the side of the bowl down each time you whisk — the mix at the side will cook faster, so you want to incorporate that regularly. Cook and temp check the curd to 82°C (180°F) — always whisk the mix before testing. The curd will look thick and gloopy and your whisk will leave raised marks in the mix when lifted out.
- Chill: Remove the bowl from the double boiler and leave aside to cool, whisking occasionally while it cools so a thick skin doesn’t form on top. Scrape the curd into a jar or tub, press a small piece of plastic wrap on the surface (preventing a skin forming) and chill for 2–3 hours (minimum 1 hour). Pop the lid on when it has fully chilled so no sweat forms. (Sweat development accelerates the formation of mould.)
- Keep and store: Refrigerate for up to 7 days, or freeze for up to 3 months — thaw in the fridge.
Additional Information
TOP TRIX
1. Myth-busting: Sifting isn’t to add air to a batter. Sifting is blending. Flour and cornflour (cornstarch) and custard powder don’t mix well unless sifted together multiple times. If you skip this mixing, the flours incorporate into the batter at different rates and you get a lumpy batter.
1. Fold well before adding the milk/butter. You want to start feeling a taut resistance when folding and see the volume start to drop a smidge. These are your two cues to add the milk. If you add before that, the egg is not fully protected by its flour jacket and will deflate.
1. During this chill period, the sponge draws in the cream’s moisture, both firming the cream (so it doesn’t squish out when you cut) and moistening the sponge. The layers fuse, so your sponge layers have structural togetherness.
BLACKBERRY & LIME CURD
Can I use frozen blackberries? Yes, but thawed frozen fruit can yield less juice so start with extra fruit — approx. 180 g (6¼ oz). Thaw at room temp or express-thaw in the microwave. Whiz and strain the juice as per step 2.
Frozen raspberries: Conversely, frozen rasps yield more juice than their fresh friends. Use 150 g (5½ oz) frozen raspberries (thaw at room temp or in the microwave). The curd will turn a subtle crimson.
TOP TRIX
1. Myth-busting: Sifting isn’t to add air to a batter. Sifting is blending. Flour and cornflour (cornstarch) and custard powder don’t mix well unless sifted together multiple times. If you skip this mixing, the flours incorporate into the batter at different rates and you get a lumpy batter.
1. Fold well before adding the milk/butter. You want to start feeling a taut resistance when folding and see the volume start to drop a smidge. These are your two cues to add the milk. If you add before that, the egg is not fully protected by its flour jacket and will deflate.
1. During this chill period, the sponge draws in the cream’s moisture, both firming the cream (so it doesn’t squish out when you cut) and moistening the sponge. The layers fuse, so your sponge layers have structural togetherness.
BLACKBERRY & LIME CURD
Can I use frozen blackberries? Yes, but thawed frozen fruit can yield less juice so start with extra fruit — approx. 180 g (6¼ oz). Thaw at room temp or express-thaw in the microwave. Whiz and strain the juice as per step 2.
Frozen raspberries: Conversely, frozen rasps yield more juice than their fresh friends. Use 150 g (5½ oz) frozen raspberries (thaw at room temp or in the microwave). The curd will turn a subtle crimson.
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