My kids expect me to bake a cake for any special occasion including my birthday and Mother's day since they have seen me baking as far as they remember.
As a mom, I try to meet the expectations as much as possible. This year, as I had really almost no time to bake a cake before going out for dinner, I had to pick a super speedy cake recipe. And a sponge cake was the pick of the year. Probably I started baking when I got back home around 5 p.m. and the cake was already ready before we went out at 6:15 p.m. Considering that the cake was made from the scratch, it could be called a speedy cake. The cake base is same as the Victoria sponge cake. Here is my signature(?) Victoria sponge cake recipe. Remi and Pablo are two of general kids who love teeth-decaying sweets. To treat kids at the end of the March break, I iced the cake with super sweet glaze.
(By the way, the number of candles is totally irrelevant to my age :D)
As you might already know, Victoria sponge cake has a definitely richer and harder texture than an usual sponge cake. It goes very well with both milk and tea. Mr. D who is the only coffee drinker in the household, says that the cake is a perfect match with coffee too. :)
Here goes the recipe for the speedy sponge cake with glaze icing.
1 Cup butter, softened at room temperature
1 Cup sugar
2 Cups all-purpose flour
4 eggs, room temperature
2 teaspoon baking powder
milk, to loosen
1 Cup confectioner's sugar
1-2 tablespoons water
** A bundt cake pan (mine was 10.5 x 10.5 x 4.5 inches, but any smaller bundt cake pan would work)
1. Preheat the oven to 350F (180 C).
2. Grease the baking pan and coat with flour. Remove any excess flour by inverting the pan over the sink and tapping it.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Beat in the eggs, one at a time, and stir in the vanilla extract.
If the batter is cluttered, add about a tablespoon flour and continue beating.
5. Sift the flour, baking powder and salt, and fold in the flour using a large metal spoon.
Please do not overmix!
Add a little extra milk if necessary, to create a batter with a soft dropping consistency.
6. Spread out the mixture with a spatula.
7.Bake for 35-40 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
8. Cool a little, then turn them out. Cool off on a wire rack.
9. Whisk together confectioners' sugar and 1-2 tablespoons water to make a thick, yet pour-able glaze.
10. Set rack with cake over a piece of wax paper or a large plate(for easy cleanup);
drizzle glaze over the bundt cake, and let set.
Really quick, isn't it? Still it will please the small or big crowd.
Simple Sponge Cake with Glaze