Recipe: Sponge Cake French Toast

Sometimes you just crave cake. It can strike at any time, and sure there are times when you have access to bloody good cake. You’re in a cafe, you’re at home and fancy baking. But sometimes you just grab something cheap and cheerful at the supermarket. It’s not the best, but a couple of slices with a brew and you feel loads better and everything is pretty much right with the world.

But it’s cheap cake. Not the best cake, and it sits looking at you a little mournfully in the kitchen, because you leave it there. And whilst I appreciate that leftover cake isn’t really a term I’m familiar with, that’s what this recipe is about. 

After work, after gym, I bought cake. It was OK cake. It fulfilled a need for cake. But it did sit resenting me for a few days before thanks to an idea I’d had festering around anyway, I made it better cake. I turned it into French toast cake. And it’s surprising what a little butter, egg and milk can do to improve things.

It seems wrong to call this a recipe, but I will. It’s easy and yet delicious. It would be perfect for breakfast, or lunch, and it’s a bit of a thing already in the USA. I even found a recipe for it using birthday cake – frosting and all. 

In the US it’s known as pound cake French toast – but we don’t really use the term pound cake, even though it’s name comes from the simplicity of it’s recipe (a pound of sugar, a pound of butter, a pound of flour etc). We would call it a basic sponge recipe, and if you wanted to go the whole hog, you could bake a cake and then turn it into French toast. Who am I to judge? 

Finally, this is a very plain and basic recipe. You could easily add some ground cinnamon, vanilla extract or mixed spice to the batter, and even get a little creative with the cake. Chocolate sponge cake, fruit cake, or a lemon drizzle cake would be delicious. 

Sponge cake French toast

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2

Ingredients

  • 4 Slices of cake. about 2cm thick
  • 2 Medium eggs
  • 250 ml Semi skimmed milk
  • 1 tbsp Butter for frying

Instructions

  1. Beat the eggs and milk in a flat bowl - this aids with the dunking!

  2. Put the pan onto the hob on a gentle heat with the butter. Allow the butter to melt. 

  3. At the same time, dunk the cake in the egg/milk mixture. You want it to soak up a little, but don't give it too long, it'll go overly soggy and fall apart. 

  4. Pop the cake into the pan, and cook gently for 1-2 minutes on each side. They'll be gently brown when done. 

  5. Remove from the pan and serve with a dusting of icing sugar, cinnamon, or as I did, just raspberries and ice cream. 

 

 

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