Brown Sugar Sponge
A small tweak to a classic that makes all the difference! This light brown sugar sponge packs a deep caramel flavour that pairs beautifully with the whipped cream and cherry jam.
Ingredients
Brown Sugar Sponge
- 250g light brown sugar
- 250g butter
- 250g self raising flour
- 5 medium eggs
- 2tsp vanilla
Filling - 400g double cream
- 250g mascarpone
- 2tbsp icing sugar
- 1tsp vanilla
- 300g cherry jam
Topping - 20g chopped pistachios
- Dried petals
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Method
1.Add butter into bowl and cream slightly. Add in your sugar and vanilla then combine until pale, light and fluffy. Give your bowl a scrape to ensure it’s all fully incorporated.
2.Add your eggs in one at a time and combine between each addition. Once you’ve added 3 of the eggs, add 2 heaped spoons of four to avoid it splitting. Continue adding in the eggs and combine fully.
3.Add the remaining flour and mix until it’s only just combined to avoid over mixing. Divide evenly between 2 tins, level and bake for 25-30 mins at 160C or until skewer comes out clean. Once baked allow to cool fully on wire rack.
4.To make the mascarpone chantilly add the mascarpone, icing sugar and vanilla into a bowl with half of the cream and whisk to combine. Add the remaining cream and whisk to soft peaks.
5.To assemble, level bottom sponges and add a ½ of the cream. Add the jam, pushing towards the edges of the cream and then top with the second sponge.
6.Place the remaining cream into a piping bag. Pipe blobs of cream around the edge of the sponge and use a tablespoon to smudge them into the cake. Continue this process until the cake is covered with cream. Top with the chopped pistachios and petals and serve.