Eggnog has a bit of an old fashioned reputation but as soon as you let someone try a sip, even if it’s a doubtful gourmet, you will see a hint of appreciation in their face. It used to be a popular drink in bars, both of my grandmothers used to love it and even made their own in their kitchens. This was once a true party classic, in the 50’s and 60’s! Today, people pour it over their ice cream or cake like my mother who always keeps a little bottle of it in her fridge for this reason. Some make it for christmas but it feels like it lost its popularity. I find this unfortunate, as I have quite a soft spot for it – eggnog is creamy, smooth, sweet and eggy. I like to drink it sometimes, as a digestif, preferably out of tiny old fashioned glasses with a short stem, 50’s style to complete the image!
I believe that something that was so passionately savored a few decades ago and tastes so good is reason enough to be involved in my kitchen activities. I’m up for an easy cake with an Easter touch, a spongy cake made with lots of eggnog. A few days ago my aunt Ursula gave me two 3d cake pans and wrote down one of her recipes for a juicy cake laced with this yellow liqueur that her own mother used to like so much. I doubled the recipe and baked the dough in two lovely rabbit and chicken molds.
I prepared some whipped cream with even more eggnog while the cakes were in the oven and noticed at one point that they started to overflow. Luckily, my miscalculation didn’t do the final cake any harm. It rose and dropped off the molds like a volcano and continued to bake on the tray but turned out as spongy and juicy as the cake that stayed inside the molds.
This cake is very quick to make, after only 30 minutes in the oven, I was rewarded with a delicious eggnogy tea time treat, best when dunked into eggnog whipped cream and enjoyed with an extra shot of this special liqueur of the past, in an old fashioned glass of course, cheers to our grandmothers!
Eggnog Sponge Cake with Whipped Cream
For a 20cm / 8″ cake pan you need
organic eggs 4
sugar 140g / 5 ounces
a pinch of fresh vanilla
vegetable oil (I use sunflower oil) 140ml
eggnog 140ml plus one shot for the whipped cream
plain flour 220g / 8 ounces
baking powder 2 teaspoons
a pinch of salt
whipping cream 200ml
Set the oven to 170°C / 340°F (fan-assisted oven) and butter the cake pan.
Beat the eggs together with the sugar and vanilla till fluffy. Slowly, add the oil and and eggnog and continue mixing. Combine the flour, salt and baking powder and mix quickly into the liquid mixture. Scrape the dough into the prepared pan and bake for 4o minutes or until golden brown. Check with a skewer, it should come out clean. In the 2 figure molds, the cake needed just 30 minutes. Let the cake cool for 5 minutes.
Whip the cream, stir in a shot of eggnog and serve with the cake.