Pasta Granny’s Mum, Susan Bennison, aged 92 years bakes her best Sponge Cake
I absolutely adored cooking with Susan Bennison for this episode of 5 O’ Clock Apron Podcast. Sue is the mum Vicky Bennison, founder of groundbreaking YouTube and instagram channel @pastagrannies
I have come across very few people who can make such an exceptional cake with no weighing scales, no timer, just an innate ability to make a great cake, from scratch. Sue is 92 yrs old and an absolute whizz in the kitchen. With a towering cookbook collection and a Kenwood mixer that’s she has owned since 1952, baking this cake with Sue for the podcast was a privilege, I will now only make cream and jam spongecakes with this method and with these measurements. And I will only ever use blackcurrant jam, Sue is right, it lends a perfect sweet, sharp balance to the cake and the cream.
This cake is light and fluffy and not in the least bit sickly, it’s an afternoon treat to eat with a cup of tea in the garden and listen to this episode of my podcast. I learnt masses from Sue cooking this cake in her quaint, beautiful cottage on that day in June, from favourite summer flowers to tomato growing tips, and above all, how to grow old with wisdom and grace, thank you so much Sue.
I hope you appear on many more podcast and YouTube channels!
Love Claire x
INGREDIENTS
3 eggs
4 tbsp caster sugar
3 heaped tbsp plain flour
Blackcurrant jam, lots!
Whipped cream, around 250mls
Icing sugar, to sift over
*THERE IS NO BUTTER OR OIL IN THE CAKE MIX!
METHOD
Preheat your oven to 190C / 170C fan
Using an electric whisk, beat the eggs and sugar on full speed for at least 8 minutes, until the mixture is thickened and leaves a trail on the beaters. You want this at least 4 or 5 times the size it was when you first started beating. It should be pale yellow, very glossy and voluminous.
You must sift you flour twice, this is crucial says Sue. And I now agree!
Add the sifted flour to the very very voluminous egg and sugar mix. Use a large metal spoon to fold this flour into the egg and sugar mix, do not overwork it. See reel. You must keep the air in the mix.
Grease and line x2 20/21cm round spring form cake tins.
Divide the cake batter between the two cake tins.
Bake in hot oven, middle shelf for 12 - 14 minutes. Remove from oven when springy to touch and lightly lightly golden on top. Cool on wire racks.
Meanwhile whip cream to soft peaks.
Sandwich sponge cakes with cream and plenty of jam! Sift over with icing sugar before cutting with a sharp knife to serve, with a cup of tea!