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.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 people

Equipment

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

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

Instructions

 

• Sift Cornflour, Custard Powder, Cream of Tartar and Bicarb Soda 3 times
• Beat Egg Whites until fluffy
• Continue beating as you slowly add Castor Sugar
• Add Egg Yolks one at a time and continue to beat for a minute or two
• Gently fold in sifted ingredients
• 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.