This recipe for a traditional sponge is one my mother has used for every birthday I have ever had. It is a favorite in our family – Mum is always asked to bring the cake to get-togethers and special occasions.
Mum was taught this recipe when she was at high school from Cookery, The Australian Way, 1st edition. I now have the 5th edition – it is an Australian favorite.
As taken from Cookery, The Australian Way, 5th Edition.
Egg Sponge
Beating method: the beating method produces a light textured cake. The lightness depends on the amount of air incorporated; sponges should be served within 1 -2 days.
Ingredients
2/3 cup (100g) plain flour
4 tablespoons (40g) cornflour
1 teaspoon baking powder
4 eggs
2/3 cup (160g) caster sugar
1 tablespoon water (if required)
Method
- Set oven at 190 degrees.
- Sift flour, cornflour, and baking soda.
- Separate eggs, placing whites into mixing bowl.
- Beat egg whites until stiff, gradually add sugar while continuing to beat. Add egg yolks and beat until mixture will form a figure ‘8’ and resembles thick cream.
- Using a tablespoon, fold in sifted flour very lightly. If very thick, add water. Do not overmix.
- Pour into two 18cm greased and floured sandwich pans and bake at 190 degrees for 20 minutes.
- When cooked, turn onto a cake cooler.
When making the cake for my birthdays, Mum puts jam on one cake, then covers the jam with whipped cream and places the second cake on top, iced with pink icing and sprinkles. You can use chocolate icing, plain icing sugar or more whipped cream and strawberries – whatever you like the best.
