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.