On my last birthday my hubby made me the most beautiful sponge cake I'd ever eaten. I was truly impressed. It would have me stumped for days. It would have rivaled any CWA bake-off entrant easily.
Where DID he gets this recipe from? He got it from the internet of course! Best recipes in fact!
So some two months later I decided to give it a go myself - it's fool proof ! What a fabulous recipe! Give it a go - you'll love it! I iced mine with coloured whipped cream as I took it to a baby shower (can you guess the gender? Hmmmm) but you could fill it with cream and leave it at that!
4 eggs, separated
1 tsp vanilla essence
3/4 cup caster sugar
1/2 tsp bicarb soda
1 tsp cream of tartar
3/4 cup cornflour
1 tb custard powder
2 tb hot water
Pinch of salt
Preheat oven to 180 degrees c
Grease 2 x round or ring cake tins, dust them with a mixture of 1 tb icing sugar and 1 tb cornflour, set aside.
Whip egg whites until they form stiff peaks, add caster sugar. Set aside.
In a jug, mix egg yolks with vanilla - fold through the egg whites.
Sift cornflour, custard powder, cream of tartar, bicarb soda and salt into another bowl.
Sift a second time directly into the wet ingredients, stir well.
Add warm water and stir again - it will froth up a bit.
Pour into your tins, place in the oven on a middle shelf for about 20 minutes or until the sides of the cake separate from the tin. Try not to open the oven whilst it cooks - it can make the cake deflate....
When done, remove and allow to cool for a few minutes then turn out onto a cake rack to cool completely.
Decorate your lower half by spreading with jam and/or fresh fruit, top with cream and place your top layer on.
Ice with cream or leave to eat! I covered mine in strawberries and dusted with icing sugar, but be creative or go traditional, make it yours!
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