How to bake a perfect Sponge

Sponge Recipe

Last week one of our customers asked me if I had a recipe for a light Sponge. I had to admist I had not baked a sponge in a long time, but I remember that cornflour was an important ingredient. So I took out my Margaret Fulton Cook Book, 1974 edition. She has a couple of variations but I prefer this one, which I happily share with you.

4 Eggs separated; 1 cup Caster Sugar; 1 1/4 cups of Self Raising Flour; 2 tbls Cornflour; 30gr unsalted Butter; 5 tbls Water.
Make sure the eggs and butter are at room temperature.

1.Set the oven at 170C or a moderate temperature. Line and grease 2 x 20cm Sandwich Tins.

2. Sift Cornflour and Self Raising Flour twice.

3. Beat the egg white until stiff and gradually add the sugar.

4. Whisk the egg yolks until combined and thick. Gently fold into the egg whites.

5. Sift the combined flours over the egg and sugar mixture, fold in lightly.

6. Melt the butter in the water over a low heat, then fold into the sponge mixture.

7. Pour equal amount of mixture into each pan, bake for approximately 20 minutes, or until the sponge cakes spring bake when lightlt touch with a finger.

8. Turn cakes out onto a wire rack to cool.

When cool, they can be filled with fresh fruit and double cream, or another alternative is to fill the centre with passionfruit pulp and  cream, and top with passionfruit icing.

Sandra