Buttery Spice Sponge Cake recipe

This wonderfully moreish cake uses soured cream to give it an extra moist texture and has a deep buttery flavour that is accentuated by the addition of cinnamon. It also has a lovely crunch and a swirl of colour from being sprinkled through the middle and over the top with a sugar-cinnamon mixture.

Ingredients:

• 600g caster sugar
• 300g plain flour
• 225g butter
• 250ml soured cream
• 3 eggs
• 2 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 1 tsp. baking powder

Method of Preparation:

1. Preheat the oven to 170C and grease and line a 23cm cake tin.

2. Sieve together the flour and baking powder and set to one side.

3. Cream together 400g of caster sugar with the butter until light and fluffy, and then add in the eggs one at a time, beating well after each addition. Stir in the vanilla.

4. Add in the flour and baking powder, alternating with the soured cream, beating well after each addition until everything is combined.

5. Pour half of the prepared cake batter into the cake tin.

6. Mix together the remaining 200g of sugar with the cinnamon and sprinkle 2/3 of it over the top of the cake batter.

7. Pour in the remaining cake batter and then top with the remaining cinnamon sugar mixture.

8. Cook the cake for around an hour or until it tests done with a skewer.

Cool this cake down completely before serving it with some orange spiked crème fraiche. This recipe should yield around 10 portions.

Author: Laura Young

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