okay we’re going to do a beautiful
sponge great for birthday cakes great
for tea cakes kids are go mad for it
adults will go mad for it I love this
recipe because it’s so simple to
remember 250 grams of butter unsalted
250 grams of self-raising flour straight
in a food processor and then 250 grams
of sugar and then to make it perfect as
a sort of sponge we’re going to use four
eggs so whack that three hours ago these
eggs or up the bottom our chickens
your cream in that sugar with the butter
and the eggs
and if you want to get yourself just a
little bit of orange and just a few
little bits of orange in there and here
it’s just making basically a lovely
little batter and it will look a little
bit like that okay
it’s a nice and smooth I’m just going to
take a little bit of that filling and
just put it on the bottom stick this in
just so it sticks like that and then in
with the sponge
look at that blooming lovely move this
sponge mixture around for the edges here
like that so it’s roughly even as it
starts to melt and heat it’s going to
flatten itself out anyway now I
obviously have got one that I made
earlier as my mate Delia used to say
cook like that it’s got some nice color
looks really good actually just going to
unclick the mechanism there we’re gonna
just turn this out there you go nice
okay now this is the bit that sort of
stitches people up so I’m just going to
put my knife in here sort of score in a
little bit and just turn the sponge so
don’t turn the knife keep the knife
doing the same thing but turn the sponge
and go lightly around until it joins
back up with the original line and then
you can go a bit deeper and turn deeper
and turn deeper and turn deeper and turn
deeper until you go all the way through
this is our lovely base here and then
we’re going to put lovely things on it
that we know we love for large
tablespoons of the lemon curd all right
we’re going to use the back of the spoon
just to move that from the inside out so
let’s make the cream I’ve got some
mascarpone in here about five heat
tablespoons go in and then I’m going to
put some sugar in there just a
tablespoon of icing sugar
there you go a little bit more orange
zests cut this orange in half and I’m
gonna add just a little orange juice to
loosen it right I like that about half
start off with and then vanilla get
yourself a vanilla pod these little
babies I’m just going to put my knife in
at the end here run your knife down the
end and scrape that in here and then we
start to mix it up so we’re just going
to beat that up until it’s loose and
then we’re back over here again just
move it around and you know the nice
thing about this is you sort of want it
to be looking like it’s just nicely
overflowing so you can see what’s in it
okay some raspberries one Punnett and
then just move them around there you go
and then carefully turn this over put it
back I just put just a little bit of
lemon curd almost like you’re buttering
a bit of toast or something and just
gently smoosh it around just so it sort
of sits on the raspberries nicely right
slide it off don’t be rough
this is the Bugsy Malone customer moment
one two three
commit to it look at that
and then to finish off all I want to do
is get a little bit of icing sugar and a
little tea strainer and there you go
beautiful little tea cake the
combination is win-win sponge cream
lemon curd raspberry absolutely gorgeous
down in our yellow Volkswagen Beetle
sponge great for birthday cakes great
for tea cakes kids are go mad for it
adults will go mad for it I love this
recipe because it’s so simple to
remember 250 grams of butter unsalted
250 grams of self-raising flour straight
in a food processor and then 250 grams
of sugar and then to make it perfect as
a sort of sponge we’re going to use four
eggs so whack that three hours ago these
eggs or up the bottom our chickens
your cream in that sugar with the butter
and the eggs
and if you want to get yourself just a
little bit of orange and just a few
little bits of orange in there and here
it’s just making basically a lovely
little batter and it will look a little
bit like that okay
it’s a nice and smooth I’m just going to
take a little bit of that filling and
just put it on the bottom stick this in
just so it sticks like that and then in
with the sponge
look at that blooming lovely move this
sponge mixture around for the edges here
like that so it’s roughly even as it
starts to melt and heat it’s going to
flatten itself out anyway now I
obviously have got one that I made
earlier as my mate Delia used to say
cook like that it’s got some nice color
looks really good actually just going to
unclick the mechanism there we’re gonna
just turn this out there you go nice
okay now this is the bit that sort of
stitches people up so I’m just going to
put my knife in here sort of score in a
little bit and just turn the sponge so
don’t turn the knife keep the knife
doing the same thing but turn the sponge
and go lightly around until it joins
back up with the original line and then
you can go a bit deeper and turn deeper
and turn deeper and turn deeper and turn
deeper until you go all the way through
this is our lovely base here and then
we’re going to put lovely things on it
that we know we love for large
tablespoons of the lemon curd all right
we’re going to use the back of the spoon
just to move that from the inside out so
let’s make the cream I’ve got some
mascarpone in here about five heat
tablespoons go in and then I’m going to
put some sugar in there just a
tablespoon of icing sugar
there you go a little bit more orange
zests cut this orange in half and I’m
gonna add just a little orange juice to
loosen it right I like that about half
start off with and then vanilla get
yourself a vanilla pod these little
babies I’m just going to put my knife in
at the end here run your knife down the
end and scrape that in here and then we
start to mix it up so we’re just going
to beat that up until it’s loose and
then we’re back over here again just
move it around and you know the nice
thing about this is you sort of want it
to be looking like it’s just nicely
overflowing so you can see what’s in it
okay some raspberries one Punnett and
then just move them around there you go
and then carefully turn this over put it
back I just put just a little bit of
lemon curd almost like you’re buttering
a bit of toast or something and just
gently smoosh it around just so it sort
of sits on the raspberries nicely right
slide it off don’t be rough
this is the Bugsy Malone customer moment
one two three
commit to it look at that
and then to finish off all I want to do
is get a little bit of icing sugar and a
little tea strainer and there you go
beautiful little tea cake the
combination is win-win sponge cream
lemon curd raspberry absolutely gorgeous
down in our yellow Volkswagen Beetle
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