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A recipe for Viennese Sponge by Jacican

When I was growing up, Grandma always made a sponge – whether it was for someone’s birthday, Christmas or Great Aunt Vera’s visits. High, yellow and filled with fresh cream straight from the cowshed vat, they were.

Now that I’m all grown up, I can make my own sponge. Here's what I do.

Viennese Sponge

For the Viennese sponge cake:

  • 50 grams butter
  • 5 eggs
  • 180 grams sugar
  • A pinch of salt
  • 100 grams flour
  • 110 grams wheat starch

To make a Viennese sponge, I could follow the tradinonal method and spend a vast amount of time standing in front of the stove, whipping the eggs and sugar until my arm falls off, or I could just use the modern technique - The Mix Master. Let's use The Mix Master!

The ingredients for Viennese Sponge from Jacican 

Eggs in the mix master  Whipped eggs

Place the eggs and sugar in The Mix Master and whip until very light and fluffy. Melt the butter and allow it to cool, while the eggs and sugar are whipping.

Folding in the flour and wheat starch  Add the butter 

Carefully fold in the flour and wheat starch, then the melted butter.

In the oven ready to bake  Cooling when out of the oven

I like a square sponge; it's easier to serve up to guests and portion out, but I do make a round sponge as well - it depends on the mood and the need. So I bake the sponge in a 25cm x 30cm flat cake tray. Remember to line the tray with baking paper and grease the corners. Bake in a 170C for about 25 minutes. To check if it is cooked, just lightly touch the top of the sponge and it should bounce back (like a sponge). The uneven colours pictured above are because the oven bakes differently on different shelves in the oven. I use the browned sponge for the top and the yellow sponge for the bottom.

Allow sponges to cool in the cake pans for several hours. After they have thoroughly cooled (and preferably rested overnight), slice the sponge cake horizontally or vertically (depending on your shape) into two layers. For this sponge I made a double batch; one batch for each layer.

Ready to cut to size  Cutting the sponge 

Using a square adjustable cake frame, I cut the sponge to the desired size - today it was a 25cm square.

Adding the cream into the sponge  Filling the sponge with strawberries  Adding more cream to the sponge  The finished Viennese Sponge

Whipped cream and strawberries, then more whipped cream for the filling. Top with the second sponge. I leave the sponge in the fridge overnight before sprinkling with icing sugar and removing the cake frame.

Maybe I’ll make one for the next High Tea. 

Jaci

 

 

 

 

 

 

 

 

 

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