Spice Sponge Cake recipe

This delicately flavoured sponge cake is rich, crumbly and buttery – absolutely perfect with a cup of tea in the afternoon! Feel free to fill it with a rich vanilla buttercream or something tangy, like a lemon buttercream, although it tastes just as good as it is. Serve it as a snack mid-afternoon or as a dessert after something like a stew.

Ingredients:

• 300g caster sugar
• 250g plain flour
• 225g butter
• 125ml milk
• 3 eggs
• ½ tsp. baking powder
• Pinch of salt
• 1 tbsp. grated lime zest
• 1 tsp. ground cinnamon
• ½ tsp. ground allspice
• ½ tsp. ground ginger

Method of Preparation:

1. Preheat the oven to 180C and grease and line a 23cm cake tin.

2. Cream together the sugar and butter until pale, fluffy and smooth.

3. Add in the eggs one at a time, beating well after each addition.

4. Stir in the lime zest, cinnamon, allspice and ginger.

5. Sift the flour, baking powder and salt together and then add this to the cake batter, alternating with the milk.

6. Once you have a smooth cake batter, pour it into the prepared tin and put it into the oven.

7. Cook the cake for around 80 minutes or until it tests done with a skewer.

Let the cake cool down completely before sprinkling it with some icing sugar to serve. A nice touch would be to add some cinnamon to the icing sugar to give the cake a bit of colour. This recipe should yield around 12 portions.

Author: Laura Young

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