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Sponge Cake with Icing Sugar

Sponge Cake with Icing Sugar

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 12
Difficulty Easy

Rating (click to rate)

3.9 based on 10 ratings.

Ingredients

  • 30 g Butter melted
  • 1/2 cup Plain Flour sifted three times
  • 1/2 cup Cornflour sifted three times
  • 2 g Cream Of Tartar sifted three times
  • 1 tsp Bicarb Soda sifted three times
  • 4 Egg room temperature
  • 3/4 cup Caster Sugar
  • 2 tbsp Milk hot
  • 2 tbsp Icing Sugar
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Strawberry Jam
  • 250 ml Cream Whipping

Nutrition Information

Qty per
90g serve
Qty per
100g
Energy 1546cal 1723cal
Protein 6g 6.7g
Fat (total) 96g 107g
 - saturated 27g 30g
Carbohydrate 10.6g 11.9g
 - sugars 10.2g 11.4g
Dietary Fibre 0.72g 0.8g
Sodium 765mg 852mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Sponge Cake with Icing Sugar, recognise that line from ‘The Castle’? Such a great movie!!!  Sponge cake is best eaten on the day it is made – but freezes really well too!  Sponge cakes are not hard to get right. The tricks are to make sure you sift the dry ingredients, have your eggs at room temperature and preheat the oven properly. You will be amazed how these simple tips change the texture of the final cake.

Method

  1. Preheat the oven to 180 degrees.

  2. Grease two 20 cm round tins well and line the bottom with baking paper (cut out a circle and place on the bottom).

  3. Add the thrice sifted flour, cornflour, cream of tartar and bicarb in a bowl.

  4. In another bowl whisk the eggs, sugar and melted butter together with a whisk for about five minutes or until pale and thick.

  5. Using a large metal spoon, carefully fold in the flour mixture and the hot milk until they are JUST incorporated (don't over-mix!).

  6. Divide the mixture up evenly between the two cake tins and bake for 18 - 20 minutes or until the cakes are golden and have shrunk ever so slightly from the sides.

  7. Leave in the tin for 5 minutes before turning out on a wire rack to cool.

  8. Beat the cream until thick, adding a tablespoon of icing sugar and the vanilla extract to make it nice and sweet.

  9. Smother the top of one sponge in the strawberry jam, add the cut up strawberries and top with the chantilly cream.

  10. Add the second sponge and dust the top with icing sugar.

Recipe Hints and Tips:

  • The sponge cake can be frozen un-iced.  Double wrap in plastic wrap and place in the freezer for up to six weeks.
  • Strawberries to decorate (optional)
  • Store in an air tight container for up to 5 days.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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