Now don’t get me wrong, I have love for all baked goods (even those I don’t personally like) but given the choice of fancy patisserie or a nice simple sponge I will ALWAYS choose the sponge. What can I say? I’m clearly low-rent. Just saying the word ‘sponge’ pleases me. Low-rent and easily pleased? Who can say….
I needed sponge cake this week; it’s the cake equivalent of a security blanket. Have a slice of sponge and all is right with the world. This sponge recipe is soft and fluffy with a lovely crumb and little pockets of white chocolate baked into it. The thick, sticky frosting is smooth and perfect for picking up any crumbs that try and escape! The cream cheese/white chocolate combination worked well as the tang balanced out the sweetness – it was a big hit!
You can decorate it how you please; it truly is a blank canvas. You could jazz it up with fruit dipped in white chocolate or opt for colourful with smarties. I chose Aero balls simply because they were big and I liked the two-tone look of them. I cut the cake into 15 pieces...of varying sizes. I cannot cut straight to save my life. Here's the proof:
Recently I have made a discovery. I always found melting chocolate on the hob a bit stressful because, even though I made all efforts to melt it slowly, it did occasionally seize on me (go grainy) and it would always be at a high pressure moment when I didn’t have any spare chocolate (in truth, does anyone ever have spare chocolate? But maybe this is just semantics). So I switched to the microwave but that can be hit and miss too if it overheats. My discovery is this: a heat diffuser. Unfortunately it only works on gas hobs. You place it on the gas ring and put your pan of chocolate directly on top of it. I have never had any issues since I’ve started using this. And it only costs around £6!
250g golden caster sugar
2 teaspoons vanilla extract
300g self raising flour
½ teaspoon baking powder
150ml natural yoghurt
3 tablespoons milk
100g white chocolate, finely chopped – or you could use white chocolate chips if you prefer
300g cream cheese – I used
100g icing sugar