Sponge Cake
From ‘And the Love is Free’ Print Book page 112.
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When I was in primary school, my best friend at the time was an expert at making sponge cake. She even won grand champion cake at the Gunning show when we were in year six. I was lucky enough to sample the prize-winning cake and although it was lovely and light I secretly thought that it wasn’t a patch on my Mum’s.
I remember one of my early attempts to recreate Mum’s sponge. Unfortunately I forgot to add in the egg yolks and ended up with some tooth breakingly hard discs that would probably have been better suited to life as a Frisbee.
3 eggs
pinch salt
1/2 cup castor (superfine) sugar
1/4 teaspoon vanilla essence
2/3 cup cornflour
1 tablespoon slightly rounded plain flour
1 teaspoon level baking powder
plum, raspberry or strawberry jam, to serve
whipped cream, to serve
Preheat oven to 190C.
Generously grease and lightly flour two 20cm (8in) round cake tins.
Separate the eggs and beat whites with the salt until soft peaks form.
Gradually add in sugar and beat until stiff.
Add egg yolks and vanilla essence and beat until combined.
Sift flours and baking powder together 3 times then gently fold into the egg mixture until only just combined.
Carefully divide between the cake tins and bake 18-20 minutes or until just cooked when tested with a skewer (or Mum’s special testing straw from a straw broom).
When ready to serve, place the least attractive of the two cakes on a serving plate up side down. Spread generously with jam. Top with a layer of whipped cream and place remaining cake on top, right side up.
Serve immediately. Best if eaten on the day it was made.
Add to my Old Favourite Recipes
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