Odlums Strawberry & Cream Sponge recipe

What you need:

  • 75g/3oz Odlums Self Raising Flour
  • 3 Eggs (separated and at room temperature)
  • 75g/3oz Shamrock Golden Caster Sugar
  • Pinch of Salt
  • Few drops of Goodall’s Vanilla Essence (optional)

Filling

  • Fresh Strawberries, sliced
  • 150ml/¼pt Whipped Cream

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line two 18cm/7½” sandwich tins with greaseproof paper.
  2. Place the three egg whites and salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking in appearance.
  3. Next add the sugar and beat for a few seconds, then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
  4. Finally, sieve in the flour and fold it into the thick mixture using a metal spoon. To fold, just cut through the mixture, over and over with the metal spoon until all the flour is blended. Never beat, as it will beat out all the air.
  5. Fold in the vanilla essence if used, then transfer to the prepared tins and bake for about 15 minutes.
  6. As soon as sponge is baked, transfer to a wire tray to cool.
  7. When cold, spread one sponge with whipped cream and layer sliced strawberries on top. Then put second sponge on top to sandwich together. Dust with sieved icing sugar, if desired.

http://www.odlums.ie/recipes/strawberry-cream-sponge

Ballymaloe’s Famous Chocolate Orange Cake recipe

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Serves 12

For the Orange Cake:

  • 4 eggs
  • softened butter
  • sugar
  • plain flour
  • 2 oranges
  • 1 teaspoon baking powder

For the orange butter icing:

  • 1 orange
  • 110g (4oz, 1/2 cup) icing sugar
  • 55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

  • 170g (6oz) chocolate
  • 2 tablespoons water
  • 50g (2oz, 4 tablespoons) softened butter
  • 2 large eggs