Sponge cake with vanilla filling

hk1

In Sweden a sponge is as common as here in the UK, even though we normally make them without butter which gives you an airier lighter cake.

This cake is just like that, a simple airy sponge but with a very simple filling adding both moisture and lots of flavour. It is incredibly simple to make, and yet wonderful to eat.

I got the recipe from my mother, and although I remembered it was very good I was surprised how good it actually is! And needless to say it went down a treat in the office as well…

Sponge cake with vanilla filling, serves 8

Cake:

3 eggs

300 ml  (240 g) caster sugar

300 ml (180 g) plain flour

2 tsp baking powder

100 ml lukewarm water

Filling:

125 g butter (I used salted)

100 ml milk

3 tbsp icing sugar

1 1/2 tsp vanilla 

Beat eggs and sugar until pale and pluffy. Sift in the flour and baking powder and stir it in. Add the water and incorporate well. Pour the batter into a buttered springform tin, lined with parchment paper in the bottom. Bake in 200C (180C fan) for about 30 minutes or until a toothpick comes out clean. Leave to cool in the tin while preparing the filling. 

Melt the butter in a saucepan. Add the milk and let it simmer for a few minutes. Remove from heat and add the icing sugar and vanilla. Leave to cool slightly.

Loosen the cake from the tin and cut in half. Place the bottom piece on a serving plate and pour over the filling. Place the other sponge on top while still warm. Decorate with icing sugar and serve. 

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