It is really easy to whip up this cake for a sheet pan or even little tartlets. Freeze and keep on hand for last minute summer guests. Seriously, you do not need to let your guests know how simple this is to prepare and wow the pants off them….or their socks… maybe that’s all you want to wow off them.
Making it in a sheet pan is best… in my humble opinion. You can cut it into squares, use creative cookie cutters, tear huge chucks of it (for a truffle) or just make into a giant layer cake. Do whatever floats your merry little boat.
I used the Martha Stewart recipe from her Baking Handbook. She has too many cookbooks but I find that her food specific books are the best resource. Sponge cake is probably easy if you get the recipe down (Julia has one) but this recipe is wicked easy.
If you pre-make lemon or citrus curd you can freeze it for use all summer. If that is not handy make a quick pastry cream and infuse it with an herb or fruit flavor, if you like. I used the Food in Jars orange & vanilla bean curd recipe. Here is a variation of that recipe, written by the Food in Jars author.
Lastly, I had a strawberry & rose petal infused simple syrup in the fridge. Making a quick herb and/or fruit simple syrup is easy, and here’s how.
whip it! and enjoy…
[…] we begin, if you would like to make your own sponge cake here is a link to get you started. You can also find my rose petal and strawberry syrup recipe […]