Sponge Cake

 

This sponge cake is very fluffy, light and soft. This recipe is from the Australian Women's Weekly and I halved the original recipe to make one sponge.

Ingredients: 

• 2 heaped tsp plain flour
• 1/4 tsp bicarbonate soda
• 1/2 tsp cream of tartar
• 3/8 cup caster sugar
• 2 eggs
• 1/2 tsp vanilla essence
• Cornflour

Method:

1) Grease and line a 20cm round cake tin (including base and sides).

2) Preheat your oven to 190°C or 170°C if it's fan forced.

3) Beat the eggs and sugar for about 7-8 minutes until pale and fluffy and has increased in volume. Add in vanilla essence and beat well.

4) Put the plain flour, cream of tartar and bicarbonate soda in a 1/2 cup measuring cup. Add in corn flour until it makes half a cup. Sift this mixture at least 3 times.

5) After eggs have been beaten (step 3) gently fold in flour.

6) Smooth the mixture into the prepared cake tin and bake for about 20 minutes.

7) The cake is ready when it looks like it is coming away from the tin.

8) After you remove the cake from the oven, cover it with baking paper or tea towel and let it cool.

9) Serve with whipped cream and jam. This is the sponge cake I used in my trifle.

Liked this recipe? Please follow me on Google Plus to stay up to date on all my latest posts.

Enjoy!