Mrs. Nunn's Sponge Cake
This recipe has been shared with us by Gail Woodgate.
"So called because that was the 'old lady' next door and to this day I still do not know her first name. To me she was always Mrs. Nunn. Anyway, we always knew when she was making a sponge because we could hear her old stand mixer whizzing for what seemed like forever as she was whipping up the sugar and the eggs. We could also time when she would knock on the door, sponge cake in hand, and Mum would make the tea and we would sit in the good lounge room and eat this cake. In her honour I have recreated this for Mrs. Nunn – from the recipe written again in my mother's lovely handwriting." - Gail
Recipe Tester Feedback: "This cake looked really impressive, and it was actually quite easy to make. Makes me wonder why I have never tried to make one before!" - Karen
Contains: Gluten / Dairy / Egg
Preparation Time 15 minutes
Cooking Time 15-20 minutes
Cannot be frozen
- sugar - 150g
- eggs - 4, at room temperature
- self raising flour - 130g
- milk - 60g
- butter - 5g, softened, plus extra for greasing
- bicarb soda - pinch
- cream - 300g, thickened, whipped stiffly
- strawberries - 6, or raspberries, sliced
- icing sugar - to dust
- Preheat the oven to 200C or 180C fan forced. Grease and line two 20cm round cake tins with baking paper.
- Add the sugar (150g) to the bowl. Grind Speed 10 / 9 seconds.
- Insert the whisk attachment. Add the eggs (4) to the bowl. Program 10 minutes / Speed 4.
- While the eggs are going, weigh the self raising flour (130g) into a bowl and then sift it three times, sifting it onto baking paper. Set aside.
- Add the milk (60g) and butter (5g) to a microwave safe cup. Microwave for 30 seconds until the milk has just boiled and the butter has melted. The time will depend on the strength of your microwave.
- Add the bicarb soda (pinch) to the hot milk and butter in the cup and stir.
- Once the eggs have finished, remove the lid from the bowl and add the sifted flour and the milk mixture to the bowl. Mix Speed 3 / 10 seconds.
- Pour the batter evenly into each pan (approx. 250g in each).
- Bake for 15-20 minutes or until golden and coming away at the sides.
- Remove the cakes from the tins and allow them to cool on a wire cooling rack.
- Pipe or spread the cream (300g) onto the top of one cake.
- Place sliced strawberries (6) on top of the cream, then place the other cake on top of the strawberries.
- Dust with icing sugar.