Basic Sponge Cake (Coles)
8 - Desserts, Appetizer, Dessert, Pie, Cake, Ice Cream
Ingredients
1/3 cup (50g) plain flour
1/3 cup (50g) self-raising flour
1/3 cup (50g) cornflour
1/4 teaspoon salt
4 x 60g eggs at room temperature
2/3 cup (150g) caster sugar
Whipped cream for filling
Fresh fruit for filling
Icing sugar for dusting
Description
This luscious sponge cake is easy to whip up for any family occasion.
This had very mixed reviews – many saying it was too eggy & you should double the recipe. One reader said:
This recipe was fantastic. I was hesitant to use this recipe given the mixed comments, however when I doubled the mixture and then split it between two cake tins in order to have two thick Halves, it worked beautifully. I added a large drop of vanilla essence to the egg and sugar mix, and I beat it with an electric mixer until I was satisfied that it was extremely thick, creamy and pale. I also used all self raising flour as this was all I had- and this seems to have ensured my sponge was strong and fluffy!
Directions
Grease 2 x deep, 20cm (8”) round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper.
Sift flours and 1/4 teaspoon salt together three times to aerate.
Preheat oven to 180C (360F).
Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined.
Divide mixture between prepared tins.
To level batter, gently spin tins on kitchen counter.
Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
Turn out on to baking paper-lined wire racks.
Carefully peel away baking paper, then leave to cool.
Fill with whipped cream and your choice of fresh fruit.
Dust with icing sugar.