Always make sure your camera battery is charged before you set up a photo. In fact, always make sure your camera battery is charged before you even think about taking pictures. Don't go to check if it's charged after you've set up a picture. Worst of all, don't set up a picture, discover your camera battery isn't charged, charge it for under 10 minutes, and expect to be able to take more than 6 shots. Just don't do it, it won't work, you'll just be disappointed.
Can you tell I just did this? In fact, I do it all the time, I rarely charge my camera battery unless I actually need my camera and, as you would expect, when I actually need my camera is when I want to take photos. But I can't because I forgot to charge the battery, as usual. You would think I would just get into the habit of charging my camera after I use it. Or, even forbid, keeping one battery charged at all times. That's right, there's more than battery... and they're both flat. All the time.
This cake is pretty flat too, but that's only because it's small. Small and delicious. So delicious I wanted to be able to share more than one picture of it with you, but I can't because I forgot to charge my camera battery. Surely I'm not the only one like this?
I made this cake for J because he likes sponge cake and I normally don't. I do, however, like brown sugar and cream cheese. J likes brown sugar and cream cheese too so this keeps us both happy.
I wouldn't say this is a sweet cake, in fact it's rather tart. That'd be the pomegranate molasses I decided to add on a whim. The pomegranate molasses I explicitly went out to buy for a reason then promptly forgot what that reason was. My life has a bit of a theme at the moment and that theme is forgetting things.
Anyway, I'm glad I didn't forget to take this cake out of the oven. Really glad.
Brown sugar sponge cake with cream cheese icing
(adapted from Gourmet Traveller
makes one 20cm cake layer
3 eggs, at room temperature
40g (1.5 oz) brown sugar
40g (1.5oz) caster sugar
1/2 teaspoon vanilla extract
75g (2.5oz) plain flour, triple sifted
1/16 teaspoon baking powder (or just a pinch)
30g (1 oz) butter, melted then cooled
Preheat the oven to 180°C (350°F). Butter one 20-diameter cake tin, then line the base with baking paper.
Whisk the eggs, sugars, and vanilla using an electric mixer on high speed until the mixture has tripled in volume and holds a trail, about 60-8 minutes.
Sift half the flour and the baking powder over the egg mixture, and fold gently through. Sift over the remaining flour and fold to combine, then fold in the butter.
Transfer the mixture to the prepared tin and bake for 20-25 minutes, or until the cake is dark golden and the centre springs back when gently pressed. Cool slightly in tin and then turn out and cool complete on a wire rack.
For the icing
125g cream cheese, at room temperature
250ml (1 cup) pouring cream
1/2 teaspoon vanilla
1 teaspoon pomegranate molasses
30g (1 oz) brown sugar
In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese until it is soft and malleable. Swap to the beater attachment, then add the cream, vanilla, pomegranate molasses, and brown sugar. Beat on medium speed until soft peaks form. Refrigerate until required.
To assemble the cake
Slice the cooled cake horizontal into two equal halves. Remove the top half, then spread the lower half with cream cheese icing. Sandwich the two halves. Ice the outside with remaining icing mixture, then refrigerate until required.