Caraway Seed Sponge Cake

The caraway seeds in this popular, trad-itional British cake give it a distinctive flavour.


2 oz. butter, softened 2 teaspoon lemon flavouring

2 tablespoons water

3 egg yolks, lightly beaten 3 egg whites

5 oz. sugar

1 teaspoon baking powder

2 teaspoon salt

1 teaspoon ground mace

2 teaspoons caraway seeds

6 oz. flour

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Grease a 7-inch cake tin with

1 teaspoon of the softened butter and set aside.

In a large mixing bowl, combine the remaining butter, the lemon flavouring, water and the egg yolks. With a wooden spoon, beat well until the ingredients are blended.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Add the sugar and continue whisking for 1 minute. With a metal spoon, carefully fold the egg whites into the butter-and-egg yolk


In a medium-sized mixing bowl, com-bine the baking powder, salt, mace, caraway seeds and flour together. Grad-ually fold the flour mixture into the butter-and-egg mixture.

Pour the mixture into the greased cake tin and place the tin in the oven. Bake for 20 to 25 minutes, or until a skewer

inserted into the centre of the cake comes out clean.

Remove the cake from the oven and turn it out on to a wire rack to cool.

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