Spiced Fruit Sponge Cake
with Zesty Whipped Cream
- Gluten
- Wheat
- Walnut
- Milk
- Eggs
- Pecan
- Walnut
- Pistachio
- Almond
- Milk
- Macadamia
- Soy
- Brazil nut
- Sesame
- Peanuts
- Hazelnut
- Pine nut
- Cashew
- May contain traces of allergens
- Gluten
- Wheat
You’ll want to get in quick for this one before it’s all gone! The humble sponge cake has gotten an upgrade, thanks to the addition of some crunchy nuts for a texture and flavour sensation. Finished with a generous helping of zesty orange whipped cream, you’ll never want to eat your cake any other way again!
Ingredients
1 packet
Dried Cranberries
(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1
Orange
1 packet
Walnuts
(Contains: Walnut; May be present: Pecan, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Caster Sugar
(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew, Gluten, Wheat.)
1 packet
Thickened Cream
(Contains: Milk;)
1 sachet
Sweet Golden Spice Blend
(May be present: Milk, Soy, Gluten, Wheat.)
Not included in your delivery
200 g
butter (softened)
(Contains: Milk;)
3 piece
eggs
(Contains: Eggs;)
¾ cup
milk
(Contains: Milk;)
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line a cake tin. Zest orange to get a generous pinch, then halve. Roughly chop walnuts. • In a large bowl, place 200g caster sugar and the butter (softened). Mix with electric beaters until pale and fluffy, 3-5 minutes. • Add the eggs and beat until smooth, 1-2 minutes. Add basic sponge mix, milk, sweet golden spice blend and a good squeeze of orange juice and fold with a spoon until just combined. • Add dried cranberries and walnuts and gently fold to combine.
TIP: To avoid clumps of butter in your mixture, allow your butter to soften to room temperature first!
• Pour cake batter into lined tin. Bake for 45 minutes-1 hour. Set aside to cool completely in tin.
TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.
• While cake is cooling, using electric beaters, whisk thickened cream and orange zest in a large bowl or jug until soft peaks form and almost doubled in size, 3-4 minutes.
TIP: If you don’t have electric beaters, use a hand whisk! TIP: For maximum volume, chill both your bowl and cream before whipping.
• When sponge cake has cooled, remove cake from tin and transfer to a serving board. Top with zesty whipped cream. • Cut spiced fruit sponge cake and divide between plates. Enjoy!
