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A selection of cake recipes from An Irish Country Kitchen by Mary Kinsella, published by Appletree Press.
TEA & SUPPER CAKES
FOUR-EGG SPONGE
This is a quick and easy way of making an egg sponge, especially suitable if a manual whisk or beater is being used. Egg sponges are popular here because of their simplicity and lightness; they are best eaten when very fresh. An egg sponge is generally served filled with jam and fresh whipped cream, with icing sugar sieved over the top.
Serves 6–8
Preparation Time: 15 minutes
Cooking Time: 12–15 minutes
Oven Position: top
Oven Temperature: gas 6, 200°C, 400°F
Ingredients:
1 tablespoon melted margarine
4 eggs
4oz caster sugar 100g 1/2 cup
a few drops of flavouring (vanilla or lemon essence)
31/2 oz plain flour 100g 1 cup
pinch of salt
Method: Prepare two round cake tins well-greased with melted margarine. Separate egg yolks from whites. Beat the whites until firm (but not dry). Add sugar, yolks and a little flavouring. Beat until thick and creamy. Sieve flour and salt together and fold into the beaten eggs and sugar. Pour into two prepared tins and bake for 12 to 15 minutes. When baked, turn out and cool on a wire rack.
JAM SPONGE ROLL
This is an egg sponge. When prepared it is filled with hot jam, then immediately rolled up and put on a wire rack to cool. It is cut into slices before being served, and is best served fresh.
Serves 10
Preparation Time: 15 minutes
Cooking Time: 12–15 minutes
Oven Position: centre
Oven Temperature: gas 6, 200°C, 400°F
Ingredients:
Use same ingredients as for four-egg sponge, plus 3–4 tablespoons heated jam (raspberry or strawberry)
Method: Line and grease a baking sheet. Prepare as for egg sponge. Pour mixture onto a prepared baking sheet, and bake for 12 to 15 minutes. Meantime lay a damp tea towel out flat on a board or work table; lay a sheet of greaseproof paper on top. Sprinkle paper with a little sugar and fold mixture together. When sponge is baked, turn onto the prepared sugar paper and spread with heated jam. Roll up immediately, and leave to cool on a wire rack.
SPONGE FLAN SHELL
This is a very light flan case, generally filled with fresh fruit and whipped jelly, and decorated with fresh cream.
Ingredients:
Use half the ingredients of a four-egg sponge
Method: Grease a 7-inch tin. Pour mixture into flan tin. Bake for 12 to 15 minutes.
COFFEE CAKE
This is not at all like an American coffee cake, which is a ring served hot with the breakfast coffee. This is an egg sponge with coffee in it, and has a nice light brown colour when baked; generally it is filled and decorated with a butter icing.
Serves 6–8
Preparation Time: 30 minutes
Cooking Time: 12–15 minutes
Oven Position: top
Oven Temperature: gas 6, 200°C, 400°F
Ingredients:
cake: same ingredients as for a four-egg sponge, plus 1 tablespoon liquid coffee concentrate (or 1 tablespoon of instant coffee blended with 2 tablespoons hot water)
filling: 2oz coconut 50g 1/2 cup
6oz butter or margarine 175g 3/4 cup
6oz sieved icing sugar 175g 3/4 cup
1 tablespoon coffee concentrate
Method for cake: Make as for four-egg sponge beating in the coffee with eggs and sugar. Beat for 12 to 15 minutes.
Method for filling: Put coconut in a hot oven for 10 to 15 minutes until golden; allow to cool.Add coffee and mix well. Cream fat and icing sugar together. Sandwich cakes together with a little of the butter icing. Butter the sides of cake with half the remaining butter icing, and roll in some golden coconut. Finally butter the top of cakes with remaining butter icing and sprinkle with coconut. If desired, set aside some butter icing and decorate cake with roses of butter icing.
APPLE FRUITCAKE
This is fruity and moist and is a much-made cake because apples are always plentiful and because it matures so nicely with age.
Preparation Time: 20 minutes
Cooking Time: 11/4 hours
Oven Temperature: gas 4, 180°C, 350°F
Oven Position: centre
Ingredients:
1/2 pint apple pulp (3–4 apples) 275ml 11/4 cups
5oz margarine 150ml 5/8 cup
6oz caster sugar 175g 3/4 cup
2 eggs
8oz flour 225g 2 cups
pinch of salt
1 teaspoon baking powder
8oz sultanas 225g 11/3 cups
2oz chopped cherries 50g 1/3 cup
rind of lemon (optional)
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
Method: Line and grease a deep 9-inch cake tin. Peel, core and slice the apples, add 1 tablespoon water and stew until tender over a gentle heat; allow to cool and put through a sieve. Beat margarine and sugar together; add eggs one by one and fold in the flour, salt and baking powder. Add remaining ingredients and mix well together; put into lined tin and bake for 11/4 hours in the oven. Cool on a wire tray; leave for at least a day before cutting.
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