Christmassy Sponge Recipe
Servings: 1
Ingredients
- 1 x Recipe eggless sponge cake, (refer cakes)
- 1/2 c. Minced nuts, (walnut, almonds, cashews, raisins, etc)
- 1/4 c. Tutti frutti bits
- 8 x Dry figs minced, (8 to 10)
- 1 c. White butter icing, (refer cakes)
- 1/2 c. Cream fresh
- 1/2 c. Icing sugar
- 1/4 c. Water
- 2 Tbsp. Sugar granulated
- 1/2 c. Canned cherries
- 10 x Iced green leaves, (10 to 12)
- 5 x Glaced cherries, (5 to 6) Green coloured sugar, (optional)
Directions
- Follow the eggless cake recipe until making the batter.
- Once batter is ready, mix in the nuts and tutti frutti.
- Bake in preheated oven at 200 for 7 min and 170 for 25 min.
- Alter as per individual ovens, if required.
- Check if done by passing a skewer through the centre of cake.
- Cold tin well before unmoulding as for eggless sponge.
- Hot water and granulated sugar until it dissolves.
- Halve or possibly quarter figs and immerse in the water.
- Soak for 10 min. Keep aside.
- Cut in half horizontally. Place cut sides up.
- Use the water in that figs were soaked or possibly canned cherry syrup.
- Sprinkle generously on both halves of cake until soaked.
- Beat chilled cream and icing sugar until thick and light.
- Mix in liquid removed cherries.
- Place lower half of cake in a cake plate.
- Pile on the whipped cream and spread.
- Arrange the liquid removed figs on cream. Put the upper half of cake on it.
- Cover the whole cake with white butter icing.
- Smoothen with a knife.
- Decorate with piped icing, iced leaves, glaced cherries and coloured sugar.
- Or possibly use your choice of decorations.
- Cold in fridge for at least 1/2 hour before cutting.
- Variation: Change the choice of fruit/dry fruit as per you choice.
- Making time: 1 1/2 hrs
- Makes: 10-12 servings
- Note: You may prepare the sponge and icing ahead of time at your leisure to save on time and plan ahead. Even a day ahead and chill. Then carry on from there when you plan to make the above recipe.
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