The finished cake
Dr Oetker's glaze
Cute small springform pan
Doing well in the oven
Individual cup cake
Original recipe in my mother's handwriting
This is one of the best recipes for a sponge cake ever. The cake is moist and light and fluffy. So fresh that it is difficult to ice and therefore we normally just sift dry icing sugar on top.
I was, however, on my trip to Amsterdam lucky to find this glaze from Dr Oetker - mostly that I knew from my mother-in-law, using his vanilla sugar and always wondered what the secret ingredient was that she used in her cakes that always made them a tad better than everyone else's.
Anyway my daughter has nailed this recipe and makes it better than I do, or in fact better than anyone I have shared the recipe with. I used to make it in an electric frying pan and I was always surprised that if I opened the lid too early, the cake didn't flop. I call it my "flop proof" recipe.
Give it a try and let me know in the comments if you love it as much as my family do.