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Christmas Trifle Sponge Cake Recipe

2024-12-18 11:22
This light and fluffy sponge cake is the perfect base for your Christmas trifle. It's simple to make and holds up well when soaked with custard, fruit, and cream.

Ingredients:

- 3 large eggs

- 90 g plain flour

- 90 g sugar

- Vanilla extract or paste to taste

- 10 g butter (optional)

- 10 g milk (optional)

- 10 g vegetable oil (optional)

Method:

1. Prepare the Oven and Tin

- Preheat oven to 180°C (350°F). Grease an 18-22 cm (7-9 inch) round baking tin with oil and dust with flour. You can also use a tray with baking paper on it to make a sheet of sponge.

2. Melt Butter and Milk

- Melt butter and milk together, then stir in the oil. Set aside.

3. Whip Egg Whites

- Beat egg whites using an electric mixer until soft peaks form. Gradually add half the sugar and continue beating until stiff peaks form. Set aside.

4. Whip Egg Yolks

- Beat egg yolks with remaining sugar and vanilla until pale and fluffy.

5. Fold the Mixtures

- Gently fold egg whites into egg yolks using a spatula. Start with a small amount of whites to lighten the mixture, then fold in the rest.

6. Add Flour

- Sift in the flour in 3 stages, folding gently each time. When the mixture is almost incorporated go to the next step.

7. Add Butter-Milk-Oil Mixture

- Fold in the melted butter, milk, and oil mixture until combined. Be careful not to overmix.

8. Bake

- Pour the batter into the tin and tap gently to level. Bake for 15-30 minutes, depending on your tin size, until light golden and a skewer comes out clean.

9. Cool

- Let the sponge cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely. Once cooled, use immediately or wrap lookwarm in cling film and store in the fridge for up to 3 days.



Tips:

- Overbeaten Egg Whites?
If the egg whites get too stiff, run the mixer for a few seconds to loosen them up.

- A Bit of Yolk in the Whites?
Don’t worry—your whites will still whip up perfectly.

- Scaling Up or Down?
For each egg, use 30 g sugar and 30 g flour. Adjust based on how much sponge you need.

- Your oven is too rough?
Cover the tin with a piece of foil.

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This sponge is light, airy, and perfect for soaking up all the layers in your Christmas trifle or for a simple cream and berry cake! Enjoy!

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