Celebrate the arrival of spring with a cake that sneaks a vibrant green vegetable into your dessert. Helen Goh's spinach sponge cake, topped with a luscious cream cheese icing, is a surprisingly light and moist treat that will intrigue your taste buds and impress your guests.
The cake gets its delicate green hue and subtle earthy notes from finely pureed spinach, which blends seamlessly into the batter. The result is a tender crumb that pairs beautifully with the tangy, rich cream cheese frosting. It’s a clever way to add a touch of nutrition to an indulgent dessert without compromising on flavor.
Spinach Sponge Cake with Cream Cheese Icing
Ingredients
For the cake:
- 125g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 100g fresh spinach, blanched and pureed (about 60g after squeezing out excess water)
- 1 tsp vanilla extract
- 2 tbsp milk
For the icing:
- 200g cream cheese, softened
- 100g unsalted butter, softened
- 200g icing sugar, sifted
- 1 tsp vanilla extract
Method
- Preheat oven to 180°C (350°F). Grease and line a 20cm round cake tin.
- Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each.
- Fold in flour and baking powder, then stir in spinach puree, vanilla, and milk until just combined.
- Pour batter into tin and bake for 30-35 minutes until a skewer comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack.
- For the icing, beat cream cheese and butter until smooth. Gradually add icing sugar and vanilla, beating until creamy.
- Once cake is completely cool, spread icing over the top and sides. Decorate with edible flowers or extra spinach leaves if desired.
"The spinach adds a lovely moistness without any vegetal taste," says Goh. "It's a perfect spring celebration cake."
Slice and serve with a cup of tea or as a delightful end to a spring lunch. The cake keeps well in the refrigerator for up to three days.