Sponge Cake
People often think making a sponge cake is hard, which is not the case, it’s all about technique!
My tips are
- make sure the dry ingredients are well sifted
- ensure all the utensils are spotless free from any grease as you will lose volume in the egg mix.
- When baking I always make sure the ingredients are at room temperature.
- Take the time to properly line your cake tin.
- When folding in the dry ingredients, make sure you use a light touch and fold – don’t stir!
Here is a family recipe that was given to my mother, 40 years ago at a sewing class… it is Gluten Free (if you use ‘White Wings’ corn flour and gluten free custard powder!!)
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Recipe
5 eggs separated
3/4 cup castor sugar
2 Tablespoons custard powder and fill cup up with corn flour
1/2 teaspoon bi carb soda
1 teaspoon cream of tartar
Tip: Have all your ingredients sifted and measured before you start beating the egg whites. Line your tins, set the oven, and then begin.
Pre heat oven to 180C. Line 2, 18cm round tins with baking paper.
Sift all dry ingredients together and set aside. Beat egg whites until very thick. Add egg yolks and sugar quickly until just combined. Fold in sifted dry ingredients gently. Divide evenly between the 2 prepared tins.
Bake for 20 – 30 minutes.
Allow to cool before spreading with cream and strawberries.