The perfect afternoon tea.

This recipe is simplicity at its finest. Take out the frills and replace them with a winning combinations of great flavours.

Nothing beats a sponge cake with lashings of whipped cream and jam!

Basic Sponge Recipe

This luscious sponge cake is easy to whip up for any family occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 people

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup Cornflour (wheaten)
• 1 tbsp Custard Powder
• 1 tsp Cream of Tartar
• 1/2 tsp Bicarb Soda
• 5 Eggs seperated
• 3/4 cup Castor Sugar

Equipment

• 2 x 20cm Round Cake tins greased with butter and bottom lined with baking paper

Method

 

1. Sift Cornflour, Custard Powder, Cream of Tartar and Bicarb Soda 3 times
2. Beat Egg Whites until fluffy
3. Continue beating as you slowly add Castor Sugar
4. Add Egg Yolks one at a time and continue to beat for a minute or two
5. Gently fold in sifted ingredients
6. Bake 20 minutes or until cake starts to shrink away from sides of pan

Notes

Tip:

To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely.