Sponge Cake With Vanilla Cream & Truffle Chocolate

The Salty Biscotti Blog sponge cake with vanilla cream and truffle chocolate

My little George started going to the nursery last week, so you can imagine how hard is this time for us at home. Adjustment period at this age can last from two weeks up to 6 months as they tell me at school and based on the facts I have, I foresee a long period for us. It`s the first time he tries to stand on hiw own in a new, unknown environment, away from his family and all we do is to constantly support him and show him our love. So, I baked this simple sponge cake that he loves, topped with vanilla cream and some truffle chocolate sprinkles, that smells so good and spread warm, vanilla flavours to our home, while baking.

The Salty Biscotti Blog sponge cake with vanilla cream and truffle chocolate

This September, I will remember for ever, for all the hard times of seperation and all the good moments of sucess, all the little steps of George gaining trust outside home, him smiling a bit more at school, day by day. What can I say, I am just a proud mom!!

The Salty Biscotti Blog sponge cake with vanilla cream and truffle chocolate

If you want to make the Cake, You will need:

200 gr. sugar

200 gr. butter at room temperature

200 gr. self-raising flour

1 tsp. baking powder

4 eggs at room temperature

1 tsp. vanilla extract

* Preheat the oven to 170 Β°C and grease a round pan well. This is very important since it is a moist cake, easily stuck to the bottom or the sides of the pan. In the bowl of your mixer, add the butter and the sugar and mix well for about 5 minutes in high heat. Stop from time to time and stir the mixture with a spatula. Meanwhile, sift the flour and the baking powder in a bowl. As soon as the butter mixture is ready, add 2 eggs and half of the flour until is homogenised and then the rest 2 eggs with the remaining flour and the vanilla extract.

Put it in the pan and bake for 25 minutes. Let it cool for a few minutes, take it out of the pan and frost with some vanilla cream and chocolate.

Enjoy, Anthea.

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