Lucy M. This Sponge Christening Cake is a soft, light treat that’s perfect for any special occasion, especially christenings.
I’ve made this cake for several christenings, and it’s always a hit. The sponge is airy and sweet, and the filling adds a burst of freshness. It’s an easy recipe to follow, and the result is always impressive. This cake looks beautiful with fondant and little decorations, making it perfect for a celebration. Here’s how I make it.
Ingredients:
- 1¼ cups (150g) all-purpose flour
- ¾ cup + 2 tbsps (175g) granulated sugar
- 2 tbsps cornstarch
- 6 extra-large eggs
- 1¼ cups (300ml) heavy cream, whipped
- ¼ tsp salt
- 1 pound, 9 ounces (700g) fondant or ready-to-roll icing
- 2 tbsps lemon curd
- ⅓ cup (75g) salted butter
- Crystallized flowers, for decoration
- 1¾ tsps baking powder
- Ribbon, to decorate
- Confectioners’ sugar, for dusting
For a delicious and festive cake option, you can also check out our Simnel Cake Recipe. It’s another great choice for special occasions, offering a rich fruitcake with a delightful marzipan topping, perfect for celebrations alongside your Sponge Christening Cake.
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Melt the butter in a small saucepan, then set it aside to cool slightly.
Whisk eggs and sugar together in a large heatproof bowl. Place the bowl over a pan of hot water and use an electric mixer to whisk the mixture on high speed until it turns pale and creamy, leaving a trail when the whisk is lifted.
Remove the bowl from the heat and continue whisking until the mixture cools down.
Sift the dry ingredients: flour, baking powder, salt, and cornstarch into a separate bowl.
Fold in the dry ingredients: Gently fold half of the sifted dry ingredients into the egg mixture.
Add the cooled butter: Pour half of the cooled melted butter around the edges of the egg mixture and fold it in carefully. Repeat the process with the remaining dry ingredients and butter.
Pour the batter into the pan, smoothing the top to ensure an even surface.
Bake the cake for about 40 minutes, or until the cake has risen, feels firm to the touch, and starts to pull away from the sides of the pan. Let the cake cool in the pan for a few minutes before turning it out onto a wire rack to cool completely.
Slice the cake into three horizontal layers using a serrated or bread knife.
Assemble the cake: Reserve 3-4 tablespoons of whipped cream. Mix the remaining whipped cream with lemon curd and use it to sandwich the layers together. Spread the reserved whipped cream over the sides and top of the cake. Roll out fondant icing and cover the cake, trimming any excess. Decorate with crystallized flowers and ribbon.
Sponge Christening Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Melt the butter in a small saucepan, then set it aside to cool slightly.
- Whisk eggs and sugar together in a large heatproof bowl. Place the bowl over a pan of hot water and use an electric mixer to whisk the mixture on high speed until it turns pale and creamy, leaving a trail when the whisk is lifted.
- Remove the bowl from the heat and continue whisking until the mixture cools down.
- Sift the dry ingredients: flour, baking powder, salt, and cornstarch into a separate bowl.
- Fold in the dry ingredients: Gently fold half of the sifted dry ingredients into the egg mixture.
- Add the cooled butter: Pour half of the cooled melted butter around the edges of the egg mixture and fold it in carefully. Repeat the process with the remaining dry ingredients and butter.
- Pour the batter into the pan, smoothing the top to ensure an even surface.
- Bake the cake for about 40 minutes, or until the cake has risen, feels firm to the touch, and starts to pull away from the sides of the pan. Let the cake cool in the pan for a few minutes before turning it out onto a wire rack to cool completely.
- Slice the cake into three horizontal layers using a serrated or bread knife.
- Assemble the cake: Reserve 3-4 tablespoons of whipped cream. Mix the remaining whipped cream with lemon curd and use it to sandwich the layers together. Spread the reserved whipped cream over the sides and top of the cake. Roll out fondant icing and cover the cake, trimming any excess. Decorate with crystallized flowers and ribbon.
Notes
Tips for Perfecting the Lemon Curd Filling
- Use Fresh Lemons: Fresh lemons provide the best flavor. Avoid bottled lemon juice.
- Strain for Smoothness: Strain the curd to remove lumps for a silky texture.
- Watch the Heat: Cook over low to medium heat to prevent the eggs from scrambling.
- Add Butter: Stir in butter at the end for a creamy, smooth consistency.
- Cool Completely: Allow the curd to cool before using to prevent it from melting the cream.
- Sweeten to Taste: Adjust the sweetness of the curd to your preference.
- Make Ahead: Lemon curd can be made in advance and stored in the fridge for a few days.
Nutritional Value (per serving):
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g
Tips for Perfecting the Lemon Curd Filling
- Use Fresh Lemons: Fresh lemons provide the best flavor. Avoid bottled lemon juice.
- Strain for Smoothness: Strain the curd to remove lumps for a silky texture.
- Watch the Heat: Cook over low to medium heat to prevent the eggs from scrambling.
- Add Butter: Stir in butter at the end for a creamy, smooth consistency.
- Cool Completely: Allow the curd to cool before using to prevent it from melting the cream.
- Sweeten to Taste: Adjust the sweetness of the curd to your preference.
- Make Ahead: Lemon curd can be made in advance and stored in the fridge for a few days.
Conclusion:
This Sponge Christening Cake is a delightful treat that adds a touch of elegance to any christening celebration. The soft sponge, zesty lemon curd, and creamy filling make it a real crowd-pleaser. Whether you’re baking it for a special event or just because, it’s sure to be enjoyed by all!
