Irma’s Sponge Cake Recipe

Delicious Sponge Cake Recipe by Irma

Delicious Sponge Cake

This recipe was supplied by none other than Irma, I have had it for a few years and thought I had better share this with you. There are two versions, this recipe is the round version, the other recipe is for a square sponge. She has been making them for years and they taste great. There is nothing like a good old fashioned sponge cake recipe, give it a go yourself and see.

Makes 2 x 8ʺ or 20 cm Round Sponge Cakes

Ingredients

4 eggs (at room temperature)
¾ cup caster sugar
¾ cup corn flour
1 tablespoon custard powder
1 dessertspoon plain flour
1 teaspoon cream of tartar
½ teaspoon bicarbonate soda

Method

Preheat oven to 300°F (175°C)
Separate egg whites and whisk until mixture holds peaks
Add caster sugar gradually and beat until mixture is thick and creamy
Slowly add egg yolks to mixture one at a time until mixture is smooth and creamy
Sift all remaining dry ingredients together three times
Sift flour mixture gradually into egg mixture, carefully folding flour into the mixture, do not beat
Divide the mixture equally into 2 greased and lined 8ʺ or 20 cm sponge tins
Bump each dish firmly 3 times on the bench
Cook in preheated oven for 15 minutes or until cooked
Test each sponge with skewer before removing from the oven
Do not open the oven door un-necessarily
Allow to cool before turning out onto a cooling rack or towel
Fill with whipped cream and dust the top with soft icing sugar

Hints
Fill with your favorite jam or passion fruit pulp then add the cream
You can ice the top of the sponge instead of using sifted icing sugar
Try passion fruit pulp mixed with plain icing for something different
Sponges can be frozen after cooling, just take out of the freezer a few hours before required, fill and ice

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