Ron Weasley’s Sponge Cake | Harry Potter Inspired Recipes
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Ronald Weasley is arguably one of the more underrated wizards of the Harry Potter universe. While he’s not particularly talented at…anything, he still gets the girl in the end. Ron always means well, but I don’t think that baking is his forte – so I’m inclined to believe that Mrs. Weasley was the one whipping up Harry’s birthday cakes and mince meat pies.
View the master list of Harry Potter themed cakes here! This sponge cake, while the name indicates light and fluffy, is actually quite dense and moist.
Ron was always a huge fan of candy and who can blame him with how amazing wizarding candy is!
I was able to snag some of the official Bertie Bott’s Every Flavor Beans, Fizzing Whizzbees, Fudge Flies, Chocolate Frogs, Sugar Quills, and more while I visited Hogsmeade and Weasley’s Wizard Wheezes at the Wizarding World of Harry Potter last summer.
First, line two ramekins with parchment paper and spray the edges with cooking oil.
Then use a stand mixer to combine the sugar and butter.
Beat in the eggs one at a time. In a separate bowl, mix together the dry ingredients, then slowly add to the batter. Mix on medium until a smooth batter forms.
Measure about 1/4 to 1/2 cup of batter into each ramekin and cook at 350 F until the tops are golden brown and a toothpick inserted in the center comes out clean.
Let the cakes rest in the ramekins for about 10 minutes before flipping out onto a wire cooling rack to cool completely.
Spread the jams on each cake then sandwich them together to make a sponge cake sandwich!
View the master list of Harry Potter themed cakes here!
Ron Weasley’s Sponge Cake | Harry Potter Inspired Recipes
Equipment
- ramekins for mini cakes
Ingredients
- cup flour
- 1 teaspoon baking powder
- 8 tablespoons butter room temperature
- ½ cup sugar
- 1 egg + 1 egg white room temperature
- ¼ cup raspberry jam
- ¼ cup strawberry jam
- whipped cream for topping
Instructions
- Preheat the oven to 350F. Grease or line two ramekins. In a small bowl, mix together the flour and baking powder.
- Use a stand mixer to cream together the sugar, butter, and eggs. Slowly pour in the dry ingredient mix and stir on medium until a smooth batter forms.
- Pour about 1/4 to 1/2 cup of batter into each ramekin. Cook for 20-25 minutes or until the tops of the cakes are golden brown and a toothpick inserted in the center comes out clean. Remove from oven.
- Let the cakes rest in their ramekins for about 10 minutes before turning out onto a cooling rack to cool down completely.
- When the cakes are no longer warm, spread one type of jam onto each top and press the cakes together to form a sandwich. Serve garnished with Fudge Flies and Fizzing Whizzbees. Enjoy!
