In keeping with the spirit of Wimbledon, I decided to whip up some old school treats for the men’s final this afternoon. A Victoria sponge with plenty fresh strawberries and clouds of fresh cream featured as my centrepiece bake. Cucumber sandwiches, caprese seed loaf morsels, passion fruit scones and coconut lamingtons attended as other traditional English delicacies. Macarons, as per my sister’s request, were thrown in for a little French flair. All went down jolly well with a pot of hot tea.

The hot milk sponge recipe for the Wimbledon Sponge Cake is a versatile classic and is super easy to make. It can be used for anything from children’s birthday cakes to flans and petite fours. Happy Baking.

You’ll need

1½ cups cake flour

½ cup corn flour

3 tsp baking powder

½ tsp salt

125g butter

½ cup milk

½ cup water

2 tbsp canola oil

1½ cups castor sugar

4 jumbo eggs

1 tsp vanilla extract

Filling:

500ml fresh whipping cream

20 strawberries

½ cup mixed berry or strawberry jam

¼ cup smooth apricot jam, melted

Method

1. Preheat oven to 180°C, fan setting. Grease 2 x 22cm diameter spring form tins with melted butter.
2. Sift together flour, corn flour, salt and baking powder twice over.
3. In a small pot, melt butter with milk, water and oil. Do not boil.
4. Beat eggs, castor sugar and vanilla in a stand mixer for 3 – 5 min, until the mixture has become thick and pale, and has doubled in volume.
5. Fold in the sifted flours, until incorporated with pale eggy mixture. Pour in the hot milk and butter, and fold until well incorporated.
6. Divide mixture evenly into the two tins. Bake for 25-30min or until the sponges pass the skewer test.
7. Cool sponges thoroughly before icing.
8. Whip cream until medium peak stage. Place sponge on a cake stand and spread over berry jam. Spoon a little less than half of the whipped cream over the jam, and spread gently with a butter knife. Top with the second sponge layer.
9. Slice strawberries in half and arrange over the top of the sponge cake. Brush the runny apricot jam over the strawberries with a pastry brush.
10. Using the remainder of the cream, pipe rosettes around the edge of the cake.
11. Serve immediately with hot tea.

Serves 8 – 10.

Tip: Store the leftovers in the fridge to prevent cream from going sour.

 

 

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