Wine Matching Synopsis
Spring is the perfect time to encourage summer to arrive with plenty of afternoon teas, preferable some of them, we hope, at Flyfaire's Cellar Door. If you haven't the time to scoot out to Flyfaire, why not try Nana's Sponge cake to have your own afternoon tea. It's as easy as 1, 2, 3, but we're warning you that it is hard to beat Nana's - we're pretty sure she hides some steps! Try it with some 2012 Riesling from Flyfaire or even a sparkling white from the Yarra Valley or just some tea!
Preheat the oven to 180°C
- Grease two round 8" baking tins with butter.
- Beat the butter and sugar altogether in a mixing bowl with a mixer.
- Continue to beat the mixture until the colour is light and mixture is fluffy.
- Add the eggs a little at a time and beat well after adding each egg.
- Sift the flour and salt into the mixture, folding it with a spatula.
- Divide the mixture between the tins and smooth over with the spatula.
- Place both tins of cake mixture on the same shelf in the centre of the oven
- Bake for 25-30 minutes until golden brown.
- Remove the cakes from the oven and let them stand for 1 minute.
- Using a knife, circle the outside of the tin to loosen the edges
- Place the cakes on a cooling rack and allow to cool.
For the icing:
- Whip the cream, sugar and vanilla essence in a large bowl with the mixer.
- Once it becomes light and fluffy, spread half of the cream over the bottom cake.
- Cut the strawberries into slices and cover them over the cream layer.
- Place the next cake on top of the first cake and proceed to use the rest of the cream to cover the top layer. Scoop the passion-fruit juice and drizzle over the top of the cake.
Serve with some earl grey tea or Flyfaire 2012 Riesling. Bon appétit!
Wine Match: Flyfaire Rieiesling 2012
For the cake
- 175g butter
- 175g caster sugar
- 3 eggs, beaten
- pinch of salt
- 175g of self-raising flour
For the icing and the middle
- 250ml cream
- punnet of fresh strawberries
- 3 passionfruit
- 2-3 tbsps sugar
- 1 tsps vanilla essence