Creating the perfect light and fluffy cinnamon sponge cake can be a delightful experience. To avoid a flat sponge cake, gently fold the dry ingredients into the wet batter. Over-mixing can knock out the air and result in a denser cake. This recipe for the perfect Cinnamon Sponge with Whipped Cream and Lemon Drizzle Icing will bring back childhood memories.
Cinnamon Sponge with Whipped Cream and Lemon Drizzle Icing
Serves 6
Ingredients:
3 eggs
¾ cup caster sugar
1 cup plain flour
1 tsp baking powder
1 tsp ground cinnamon
20g butter
2 tbsp boiling water
300ml cream
Lemon Drizzle Icing
1 cup icing sugar
1 tbsp lemon juice
1 tsp hot water
Method:
Preheat oven to 180˚C. Grease and line bases of two 18cm (base) sandwich pans with baking paper. Using an electric beater, beat eggs and sugar for 10 minutes or until thick and pale. Sift flour, baking powder and cinnamon over mixture. Using a large metal spoon, gently fold flour mixture through batter.
Combine butter and boiling water in a small bowl and stir until butter has melted. Add to sponge mixture; gently stir until combined. Spoon mixture into prepared pans. Bake for 20-25 minutes or until cakes are golden and spring back when lightly pressed in the centre. Turn cakes out onto a wire rack to cool.
Place one cake onto a serving plate. Whip cream and evenly spoon it over cake. Top with remaining cake.
To make the lemon drizzle icing, sift icing sugar into a bowl. Add lemon juice and hot water, stirring, until icing reaches desired consistency. Spoon icing evenly over sponge cake. Serve.
