a perfect sponge …
28/06/2015 § 8 Comments
Many, many years ago growing up in rural west Wales, my first boyfriend was the farmer’s youngest son from over the field. His mother was a real matriarch – 4 strong boys she raised – she was ambitious and scary and loved me like a daughter.
She ran the farmhouse like clockwork – and knew all that was happening on every inch of the farm. Pet lambs followed her into the huge cool kitchen, with its dark flagstone floor and black coal-fired range that blasted out heat even on the hottest summer day. Dogs were chased out of the kitchen with the broom – as were the hens. The boys devoured everything she cooked – and she was an awesome cook. Mostly it was good, straightforward food – nothing fancy, but lots of it. Beef, eggs, potatoes, veg from the garden and fruit from the hedgerows and kitchen garden. But when there were visitors or a fete at the village hall, she always produced the most amazing sponge cakes. I remember her telling me her secret – WEIGH THE EGGS!
Well, she left her kitchen and her sons some years ago when she was well into her 80’s. I think there was a little part of her that still loved me, at least that what she said when I last spoke to her, but I never got over the feeling that she never forgave me for marrying someone else and producing his amazing children instead of her own grandchildren. She was in tears one night, when we were visiting the village on holiday and my little brood had won some prizes in the local village fete – she sniffed into her hankie whilst sitting next to my mother and said “your grand-children should have been ours to share”! Oh dear. That’s life, I suppose and some things aren’t meant to be.
I remembered her today when I saw the little collection of eggs that Flora’s been laying over the past few days. I’ve had a dreadful lurgy/flu-like bug and haven’t been up to doing or cooking anything much. Truth to say – I’ve spent a few days in bed with a temperature and feeling very wobbly. Feeling a bit chirpier this morning, I decided to make a sponge and I followed Mrs P’s advice from all those years ago – I weighed the eggs!
Three eggs came in at 5 oz (I have imperial weights on my old scales still, which is fine because everything had to weigh the same) – butter, flour and sugar. A spoonful of freshly boiled water after mixing, to relax the mixture and WOW – a perfect sponge …
Oh, it was lovely – still is (I haven’t eaten all of it)! I know it won’t last long once my sons J1 and J2 descend tomorrow. Thank you Mrs P – I’ll always love you a little bit too, and that youngest son of yours, and your secret for the perfect sponge. Thanks too, to Flora for producing the most amazing eggs!