The edible washing up sponge The edible washing up sponge
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Prep 3 hours
Total 3 hours
Makes
US | Metric
Ingredients
For the sponge:
  • 200 g self raising flour
  • 4 medium eggs
  • 200 g caster sugar
  • 200 g olive oil
  • yellow food colouring gel
For the scourer top:
  • zest of one lime
  • 100 g self raising flour
  • 100 g caster sugar
  • 2 medium eggs
  • 100 g olive oil
  • green food colouring
For the lemon foam:
  • 100 g sugar syrup
  • 150 g lemon juice
  • 250 g cold water
  • 7 g soya lecithin
For the baked apple coulis:
  • 1½ green apples
  • 60 g caster sugar
  • 85 g water
  • 8 g lemon juice
  • light green food colouring gel
To make sugar syrup:
The edible washing up sponge
A new take on clean eating...

To make the sponge:

  1. First turn on your fan oven to 170℃ 
  2. Put the 200 g flour, 200 g sugar, 4 eggs and 200 g olive oil into a food mixer and mix for a couple of minutes until you get a smooth batter. While still mixing, add a few drops of yellow food colouring until you achieve the desired colour, the same as a washing up sponge. Make sure you keep mixing to ensure all the batter takes on the colour.
  3. Transfer to a parchment lined baking tin measuring 8 cm by 10 cm and bake for 20-22 minutes. Pierce the centre with a skewer to check it is cooked (the skewer should come out clean if it is cooked. If not quite baked, return to the oven for a couple minutes until done).
  4. Leave to cool for 2 hours. While it is cooling, you can make the rest of your components.

To make the scourer top:

  1. Leave your oven on at the same temperature.
  2. Mix the flour, sugar, oil, lime zest and eggs in your food mixer until you get a smooth batter. While still mixing, add your green food colouring gel drop by drop until you get a dark green colour, similar to the top of a scourer.
  3. Spread this mix onto a parchment lined baking tray (you dont need to be neat as it's going to get crumbed anyway).
  4. Bake for around 5 minutes or until cooked, it wont take long.
  5. Leave to cool alongside your yellow sponge.

To make the lemon foam:

  1. Put the cold sugar syrup, water, lemon juice and soya lecithin into a deep bowl and blitz with a stick blender for 2 minutes, until the soya lecithin has dissolved.
  2. Transfer to a long, flattish tupperware, cover with clingfilm and put in the fridge until needed. It needs to be as cold as possible to make a good foam.

To make the apple coulis:

  1. Turn your oven up to 190℃ 
  2. Bake the half apple as it is for 30 minutes.
  3. Remove from the oven and leave to cool for around 30 minutes.
  4. Chop up the remaining whole apple and then blend with the cooked apple, the sugar, water and lemon juice.
  5. Pass through a fine sieve
  6. Whisk a few drops of light green food colouring into your puree, until it looks like washing up liquid, then chill until needed.

To construct the sponge:

  1. Take your green lime sponge and blitz in a food processor until you get a fine crumb.
  2. Take your yellow sponge and trim a bit off each side and the top and bottom so you have a large, uniform rectangle.
  3. Divide into 8 by cutting in half lengthways, then 3 times width ways ( you should have 8 small rectangles).
  4. Top each with a layer of green crumb roughly 3mm thick and compress firmly to make dense. Trim the edges to make neat and roughen the green side a little.

To plate:

  1. Place one of your sponges on a plate, green side up.
  2. Add a spoonful of apple coulis on top, allowing some to run down the side. A squeezy bottle would be ideal.
  3. Finally, take your lemon foam out the fridge and peel back one corner of the cling film.
  4. Place your stick blender in, cover back with cling film and whizz for a minute. You should be producing foam on the surface.
  5. Spoon some off and place on top of your sponge cake.
The edible washing up sponge The edible washing up sponge
favorite
print
rate
The edible washing up sponge
A new take on clean eating...
Prep 3 hours
Total 3 hours
Makes
US | Metric
Ingredients
For the sponge:
  • 200 g self raising flour
  • 4 medium eggs
  • 200 g caster sugar
  • 200 g olive oil
  • yellow food colouring gel
For the scourer top:
  • zest of one lime
  • 100 g self raising flour
  • 100 g caster sugar
  • 2 medium eggs
  • 100 g olive oil
  • green food colouring
For the lemon foam:
  • 100 g sugar syrup
  • 150 g lemon juice
  • 250 g cold water
  • 7 g soya lecithin
For the baked apple coulis:
  • 1½ green apples
  • 60 g caster sugar
  • 85 g water
  • 8 g lemon juice
  • light green food colouring gel
To make sugar syrup:

To make the sponge:

  1. First turn on your fan oven to 170℃ 
  2. Put the 200 g flour, 200 g sugar, 4 eggs and 200 g olive oil into a food mixer and mix for a couple of minutes until you get a smooth batter. While still mixing, add a few drops of yellow food colouring until you achieve the desired colour, the same as a washing up sponge. Make sure you keep mixing to ensure all the batter takes on the colour.
  3. Transfer to a parchment lined baking tin measuring 8 cm by 10 cm and bake for 20-22 minutes. Pierce the centre with a skewer to check it is cooked (the skewer should come out clean if it is cooked. If not quite baked, return to the oven for a couple minutes until done).
  4. Leave to cool for 2 hours. While it is cooling, you can make the rest of your components.

To make the scourer top:

  1. Leave your oven on at the same temperature.
  2. Mix the flour, sugar, oil, lime zest and eggs in your food mixer until you get a smooth batter. While still mixing, add your green food colouring gel drop by drop until you get a dark green colour, similar to the top of a scourer.
  3. Spread this mix onto a parchment lined baking tray (you dont need to be neat as it's going to get crumbed anyway).
  4. Bake for around 5 minutes or until cooked, it wont take long.
  5. Leave to cool alongside your yellow sponge.

To make the lemon foam:

  1. Put the cold sugar syrup, water, lemon juice and soya lecithin into a deep bowl and blitz with a stick blender for 2 minutes, until the soya lecithin has dissolved.
  2. Transfer to a long, flattish tupperware, cover with clingfilm and put in the fridge until needed. It needs to be as cold as possible to make a good foam.

To make the apple coulis:

  1. Turn your oven up to 190℃ 
  2. Bake the half apple as it is for 30 minutes.
  3. Remove from the oven and leave to cool for around 30 minutes.
  4. Chop up the remaining whole apple and then blend with the cooked apple, the sugar, water and lemon juice.
  5. Pass through a fine sieve
  6. Whisk a few drops of light green food colouring into your puree, until it looks like washing up liquid, then chill until needed.

To construct the sponge:

  1. Take your green lime sponge and blitz in a food processor until you get a fine crumb.
  2. Take your yellow sponge and trim a bit off each side and the top and bottom so you have a large, uniform rectangle.
  3. Divide into 8 by cutting in half lengthways, then 3 times width ways ( you should have 8 small rectangles).
  4. Top each with a layer of green crumb roughly 3mm thick and compress firmly to make dense. Trim the edges to make neat and roughen the green side a little.

To plate:

  1. Place one of your sponges on a plate, green side up.
  2. Add a spoonful of apple coulis on top, allowing some to run down the side. A squeezy bottle would be ideal.
  3. Finally, take your lemon foam out the fridge and peel back one corner of the cling film.
  4. Place your stick blender in, cover back with cling film and whizz for a minute. You should be producing foam on the surface.
  5. Spoon some off and place on top of your sponge cake.