Otaki Grans Sunday Sponge

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For as long as I can remember a trip to Otaki on the Kapiti Caost of the North Island always included one of grans famous sponge cakes with home made jam of her choice to finish of a Sunday roast was tradition! Some of the earliest food memories and my passion for sharing comes from my Gran Anne Joynt. When she passed away I was lucky enough to be given her Kenwood stand mixer and famous sponge tins, something that I will cherish and look after for the rest of my life! I remember the first time I attempted a sponge cake with grans mixer and tins and it turned out a success and the true judge was my dad he was happy, but again he would have to say its good right?

Well anyway there’s a wee bit of background surrounding the Otaki Sunday Sponge. In turn fashion it is layered with homemade jam I chose a apricot one I made a few months back but you can use any jam you like.

Otaki Grans Sunday Sponge

Ingredients:
4 eggs, separated
1/2 cup. caster sugar
1/2 cup. flour
1/4 cup cornflour
1 tsp. baking powder
pinch salt
25 gm. butter, melted and cooled
Whipped cream, homemade jam and a dust of icing sugar to serve

Method:

  1. Pre-heat oven to 190 degress bake.
  2. Line two sponge tins with baking paper base and sides.
  3. Separate egg whites into a stand mixing bowl, whisk until foamy.
  4. Whisk in caster sugar and egg yolks, whisk for 5 minutes until pale and fluffy.
  5. Sift all dry ingredients into separate bowl and fold into the egg mixture. I use a rubber scraper, start by going around the edges then a figure 8 pattern through the mix. Do not stir as you will loose all the air that makes it fluffy and light.
  6. Once flour is basically folded in fold in butter.
  7. Pour sponge batter evenly over the two sponge tins and bake for 24 minutes until sponge comes away from the edges of the tin.
  8. Cool and spread jam and whipped cream on the bottom layer followed with the lid, dust with icing sugar and enjoy!!

Serves 6-8

Summer Time Apricots

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Apricots are very cheap at the moment here in New Zealand, especially the ones suitable for jams and preserving. I got some Central Otago apricots last week which cost $1.89 a kilo and what a bargain.  I spent a small amount of time looking through them to avoid picking the really unusable ones. Here is a super simple crunchy tart apricot crumble sponge pudding with hokey pokey ice-cream is a summer stunner pudding! I strongly suggest serving with hokey pokey ice-cream but vanilla would be just as good and a sneaky pour of cream.

This crumble sponge pudding would also be suitable for berries, stewed pear, apples or even a lemon curd filling. Change it up or keep it as an apricot one.

Apricot Crumble Sponge Pudding

Ingredients:
8-9 ripe apricots, halved and stone removed
1/4 tsp cinnamon
1 tbsp butter
Sponge:
1 cup self-raising flour
1 tsp vanilla essence
1/4 cup canola oil
1x egg
3/4 cup milk
Crumble:
1 1/2 cup oats
1/4 tsp cinnamon
100g butter, soften
1/4 cup brown sugar

Method:

  1. Pre-heat oven 180 degrees.
  2. Grease the edges of the pie dish  with the first amount of butter and lay down halved apricots so the bottom of the dish is completely covered and sprinkle with cinnamon.
  3. In medium bowl combine self-raising flour, sugar and whisk in egg, milk, oil and vanilla until smooth and no lumps. Pour over the apricots.
  4. Combine brown sugar, cinnamon and oats in another bowl and rub in softened butter. Crumble this over the sponge filling evenly
  5. Bake for 55 minutes, check sponge with knife and it should come out clean , if not continue to cook. for a further 5-10 minutes.
  6. Serve hot with hokey pokey ice-cream.

Serves: 6