“I’ve tried everything” is a phrase often mouthed by those frustrated in adversity. What is startlingly clear to the listener is that, indeed, everything has not been tried. Among the things that have not been tried is the right thing. So it is with me and this sponge cake. I have taken advice from books, the internet and my own experience. Local cowherds look askance when I tell them that I have things sticking to my bottom, so I don’t tell them any more.
This is a cake that I make after I have made meringues. At that point I have egg yolks to spare and this recipe from the Goddess Nigella only calls for yolks of egg, sugar, flour, vanilla, water and milk. I have prepared the cake tins with baking parchment, with butter, with butter and parchment, with butter and flour and I have even tried non stick. The sponge cake laughs from its bottom at non stick or parchment or anything that tries to prevent its adhesion. It’s clear from the pictures that I do not allow the sponge to stay limpet like for long: but still, I am denied the smooth, sponge surface on which to spread ( I hate that fucking word “slather”: add it to moist) oozing layers of home made apricot jam and thick cream. However, I make do.