Classic sponge cake with a cinnamon twist. A grandmother is fondly remembered as having a flair for baking biscuits and cakes – especially this cinnamon "Although I was very young, I still remember her. She was a no-nonsense lady with a sharp tongue and a fiery temper. We children knew to be on.
Everyone loves a classic Victoria sponge cake, traditionally filled with strawberry or raspberry jam and whipped double cream or buttercream, but sometimes we like to give the classic Vicky sponge a bit of a makeover. Cinnamon Twists are a sweet treat that go perfectly with a pumpkin spice latte! Chef Anna Olson is going to teach you how to make this delicious recipe from. You can cook Classic sponge cake with a cinnamon twist using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Classic sponge cake with a cinnamon twist
- It’s 75 grams of butter or margarine.
- Prepare 2 of eggs.
- Prepare 200 ml of caster/granulated/refined sugar.
- It’s 1 tbsp of vanilla extract.
- You need 2 1/2 tsp of ground cinnamon.
- It’s 300 ml of regular flour.
- It’s 2 tsp of baking powder.
- You need 100 ml of milk.
- You need 1 of melted butter for the pan.
- It’s 1 of flour or fine breadcrumbs for the pan.
Today I made this classic sponge cake with a twist as a treat for a visitor of mine to enjoy with her tea tonight and also something fo. The Cinnamon Sponge Cake recipe out of our category Cake! Classic Sponge Cake Recipe – Baking from Scratch Series. A good sponge cake is a is a must-have recipe on hand.
Classic sponge cake with a cinnamon twist step by step
- Melt the butter or margarine and let it cool..
- Whisk together the eggs and the sugar until it is white and super airy..
- Add the flour, baking powder, vanilla extract and cinnamon..
- Add the milk and the butter, and whisk together..
- Pour the batter into a pan or baking form that you have brushed with melted butter and then coated in flour or fine breadcrumbs for baking..
- Bake in the oven at 175°F celsius/350F for 25-35 minutes. A knife or a skewer inserted in the middle of the cake should come out completely dry..
It's often the base for many variations and uses. From perfect tired cakes to novelty cakes or even dessert cakes dress in cream or frosting. We gave one giant roll a show stopping cinnamon twist. We gave one giant roll a show stopping cinnamon twist. Using granulated sugar in place of brown sugar creates a crispier exterior, while the tender interior has an elegant cinnamon swirl.
