In my opinion, nothing beats a slice of cake or a cookie alongside a hot drink. That’s why I make a variety of cookies, which I store in transparent jars on the counter. I also bake a good sponge cake, one that takes on different shapes and flavors each time.
The shape of the cake changes depending on the type of pan I choose. The flavor is influenced by the flavorings, additions, and toppings I use. Sometimes I deviate from my usual habits and make a simple sponge cake - a modest cake that can be prepared using ingredients commonly found in a home pantry.
This time, I chose an airy batter cake, to which I added candied fruits and flavored it with a touch of vanilla and rum. At the end of baking, the sweet vanilla aroma warmly welcomed my family, and when the cake was sliced, a light texture dotted with fruits was revealed. Although I baked the cake in a loaf pan, you can prepare it in any pan you like. Options include a bundt pan, a decorative pan, or a rectangular pan.
Difficulty level: Easy/Medium
Preparation time: About 1 hour 15 minutes
Type of dish: Dairy
Sponge Cake with Candied Fruits
Ingredients (Loaf Pan – English Cake):
For the batter:
125 g soft butter
1 cup sugar
2 eggs
2 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
A pinch of salt
1/2 cup candied fruits
1 teaspoon vanilla extract
2–3 drops of rum extract
1 1/4 cups sour cream or yogurt
For decoration:
1/4 cup blanched almond flakes
1/4 cup powdered sugar
Instructions:
To prepare the batter – beat the butter and sugar in a mixer until smooth, then add the eggs one at a time.
In a separate bowl, mix the flour, baking powder, baking soda, salt, and candied fruits. Gradually add this mixture to the batter in the mixer while stirring. Add the vanilla, rum, and sour cream or yogurt. Mix until uniform.
Transfer to a greased pan and spread evenly. Sprinkle the blanched almond flakes on top.
Bake in a preheated oven at 170°C (340°F) for about 50–60 minutes, then cool.
Pascal’s Tip: You can add three tablespoons of various chopped nuts on top of the cake before baking. This creates an interesting texture on the surface of the cake.