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
- 4 Slices of cake. about 2cm thick
- 2 Medium eggs
- 250 ml Semi skimmed milk
- 1 tbsp Butter for frying
Beat the eggs and milk in a flat bowl - this aids with the dunking!
Put the pan onto the hob on a gentle heat with the butter. Allow the butter to melt.
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.
Pop the cake into the pan, and cook gently for 1-2 minutes on each side. They'll be gently brown when done.
Remove from the pan and serve with a dusting of icing sugar, cinnamon, or as I did, just raspberries and ice cream.