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