Classic Sponge Cake
Serves 6
3 eggs, separated
¾ cup Bundaberg Caster Sugar
1 cup self-raising flour, sifted
3 tablespoons hot water
¼ cup strawberry jam
250g strawberries, hulled and halved
¾ cup thickened cream, whipped
Bundaberg Soft Icing Mixture, to serve
- Preheat oven to 180oC. Grease and line two 18cm diameter sandwich cake pans. Beat egg whites till soft peaks form. Gradually beat in sugar, beating well after each addition. Beat for 5 minutes more or until sugar dissolves.
- Use a spatula to gently fold through egg yolks, then flour, then water. Divide batter between prepared pans.
- Bake 15-20 minutes or until cake springs back when lightly touched with fingertip. Turn sponges onto a teatowel, then upturn onto wire rack to cool. Warm jam and stir through strawberries. Refrigerate for 30 minutes. To assemble sponge, spread one sponge with strawberries and cream. Top with remaining sponge.
- Serve dusted with soft icing mixture.
Rebecca Davey
Submitted by Anonymous on Tue, 2008-07-08 06:15.
This recipe is so easy and makes a great sponge cake. I would definately recommend using a spatula to fold through the dry ingredients and egg yolks, because I used a metal spoon and think i 'cut' it too much. It was still light and fluffy but I did it in one tin, not two.
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the sponge cake recipe yum yum
Submitted by Anonymous on Sun, 2008-04-06 07:44.
great recipe the sponge cake recipe was easy and very yum yum
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So Easy!
I just turned mine out to cool! It smells soooo good
I've never made a sponge cake before and I have to say that it was really quick and easy.
I also made it in one tin, makes it even easier!