The Christmas season is really in full swing now. At home, my wife and mother are really cooking up a storm. Of course, I'm in the thick of it all, taking out the photos and doing up the posts and multitasking 101 things all at the same time. Since I last posted the black cake I decided to just put up as many of the recipes I have, just waiting to be posted. It will be a little tiresome but It will be done. As promised here is the sponge cake recipe ahead of time, but yuh know yuh boy have to talk a little bit about sponge cake.
As a child growing up, sponge cake was just the usual cake you would get in your party bag (a brown paper bag) at a birthday party or class party. It would be mixed up with the popcorn and other sweets that were in the bag by the time you reached home but you didn't mind and ate it anyway (Sponge cake and popcorn; what an interesting taste that was!) Sponge cake was just the Mr Regular of cakes for me; nothing extraordinary.
Then everything changed when I met my then fiance and tasted her sponge cake. All I could say from then on was that all sponge cake were not created equal. Even the, run off the mill, box cake wasn't tasting like hers. Her sponge cake had a milkiness that was just different and delicious. When she made at home there was never enough...Long story short, the recipe is here on the blog for everyone to enjoy and share with their families and friends.

SPONGE CAKE
1 cup butter
4 eggs
2 tsp. vanilla essence
3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp.cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tbsp. lemon juice
1 cup milk
Pour into greased pan and bake in a 350 degrees Fahrenheit oven until it leaves the sides of the pan. Alternatively, test with a thin knife; insert in the centre of the cake, if it comes out clean the cake is done.I have come to the end of another wonderful post. See you soon. Bye!






