Sponge Cake Recipe

Sponge Cake Recipe

Ingredients : Makes one 20cm round layer cake

1

4

2/3 cup

2/3 cup

1 teaspoon

1/2 cup

Self-raising flour

Eggs, separated

Caster sugar

Cream

Vanilla essence

Strawberry jam

Icing sugar, for decoration

Method :
  • Preheat oven to moderate 180oC. Brush two shallow, 20cm round sandwich tins with melted butter or oil. Line bases with paper.
  • Dust tins lightly with flour, shake off excess.
  • Sift the flour three times onto greaseproof paper.
  • Place the egg whites in small, clean, dry mixing bowl. Using electric beaters, beat until firm peaks form.
  • Add sugar gradually, beating constantly until it has dissolved and mixture is glossy and thick.
  • Add the beaten egg yolks, beat for a further 20 seconds. Transfer mixture to large mixing bowl.
  • Using a metal spoon, fold in flour quickly and lightly.
  • Spread the mixture evenly into prepared tins. Bake for 20 minutes or until sponges are lightly golden and shrink from sides of tins.
  • Leave the sponges in tins for 5 minutes before turning onto wire rack to cool.
  • Using electric beaters, beat cream and essence in small bowl until stiff peaks form.
  • Spread jam on both sponges. Spread cream on one sponge layer using a flat-bladed knife.
  • Top with other layer. Dust with sifted icing sugar just before serving.

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