sofabrother has been experimenting with a mother sponge. His concept is to create a basic mix that can be customised to suit season/taste/recycling of left over ingredients. He made a dozen the other day and I thought they were very successful. The texture is somewhere between sponge and pound, and not as sweet as a regular cake. He used apple, fig, choc chips, raspberries and blueberries to customise the 12. The mix was into greased muffin tins, and the flavourings added at that stage. Small cupcake containers would work just as well.
I think the fig (which he had sliced crosswise and opened it up slightly) worked best, followed by the apple – slices and a bit of stewed, with a hit of lemon and some zest) and then the tart raspberry. Be generous if you add choc chips, and steer away from blueberries, they just got soggy and dropped through the mixture. A swirl of Nutella or dulche de leche would work well too, as would a salty peanut butter. The best part is that you can make one batch of basic mix, and then customise each individual cake.
Three days later and I have polished off the last apple one with coffee for breakfast. The cake held out well, still moist, not a hint of dryness.
- Beat butter and sugar until pale creamy
- Add eggs one at a time
- Sift in dry ingredients
- Add buttermilk
- Stir until combined
- Bake at 180/356 for 20 – 25 minutes or until a skewer comes out dry.
Add a drizzle of water icing spiked with lime juice or lemon if you fancy your cakes topped. Serve with strong tea or coffee. Deliciously simple.