Joan’s Sponge Cake
She was famous for her sponge cakes.
I wouldn’t say that I’ve been avoiding making sponge cakes, but I will say that everyone I have ever spoken to, says they are near impossible to master. With this in mind, you won’t be surprised to hear that the cake pictured, was my 3rd attempt. The first cake sank and formed a meringue like crater, the second cake crumbled like it was made from slightly wet sand and the third cake, this beauty, while only slightly better than the cakes before it, held together. Just.
I am happy to be beaten by this sponge cake recipe because it shows just how talented Joan was. The fact that she could bang out 6 of these and not break a sweat is testament to how amazingly talented she was. Whether it be her mixing technique, the love she put into them or the cake gods watching over her, she nailed them. And she was known for it.
Joan’s daughter, Rita, has shared a few words about her Mum.
My dear Mum, Joan, was the kindest, most gentle and loving lady & baking was her " forte", putting lots of that love into whatever she baked.
She was well known as the Queen of sponges & swiss rolls in the community.
Mum could whip up a sponge with lashings of cream & jam whilst baking Anzac biscuits/jam drops etc; with ease.
I have fond memories of her sending Dad off to play tennis (Saturday comps) with a sponge & I think he got all the praise!!!
When mum contributed to fetes, she would make half a dozen sponges - but, rarely did they make the stalls as people would buy them as she got them out of the car. So much for being able to show them off!!!
Nothing beats a sponge cake. Even if you aren’t a cake kind of person, you can still enjoy the light, cloud-like texture and subtle hint of vanilla. I don’t want you to be intimidated by trying this glorious recipe. Yes, it is seemingly easy to make. Yes, the cake may lure you into a false sense of achievement and then sink within the blink of an eye. But I imagine once you master it, you will feel like an invincible cake god. Or so I’m told.
JOan’s Sponge Cake
Ingredients
4 eggs separated – room temp
Pinch salt
¾ cup caster sugar
¾ cup cornflower
Tablespoon custard powder
1 teaspoon pure vanilla essence
1 teaspoon cream of tartar
1 teaspoon bicarbonate of soda
Method
Preheat oven to 175 degrees
Grease or line two 20cm cake tins
Beat egg whites and salt till soft peaks form, then gradually beat in cast sugar. Beat well until very thick stiff peaks form. Gently fold in the egg yolks and vanilla.
Add twice sifted dry ingredients, then gently fold them through the egg mixture till combined.
Pour evenly into prepared tins.
Bake 20-30 minutes.
Turn out on wire rack to cool.
Fill with cream and jam.
Ice or decorate the top of the sponge as desired or dust with icing sugar.
For a chocolate sponge add 2 tbs cocoa powder.
