To celebrate the last batch of seasonal strawberries, I made a small sponge cake this morning that’s baking in the oven right now. It’s a recipe that I have made many times in its regular size with fresh sliced plums on top, sprinkled with sugar.
But for this little treat, I halved the recipe and baked it in a 5 inch cake pan. Here’s all it requires:
1/2 stick unsalted butter (soft or melted)
1/2 cup turbinado sugar (the grainy sugar is nicer than fine white sugar)
1/2 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
a pinch of salt (which I forgot)
Cream the butter, sugar, egg and vanilla by hand – beating it gently until mixed together. Add flour, baking powder, salt and blend well. Butter a small baking pan and fill it with the cake mixture. Preheat the oven to 345 degrees (a little less than 350 because the baking pan is dark metal.) The cake took about 25 minutes to bake.
Later tonight, I’ll serve the cake with some prepared strawberries (I sliced them up this morning and added some sugar and fresh lemon.) Then, whip up a little heavy cream and add a dollop or two on the strawberry topped sponge cake. Delicious!