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.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 30 grams Butter melted
- 1/2 cup Plain Flour sifted three times
- 1/2 cup Cornflour sifted three times
- 2 grams 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
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- Preheat the oven to 180 degrees.
- Grease two 20 cm round tins well and line the bottom with baking paper (cut out a circle and place on the bottom).
- Add the thrice sifted flour, cornflour, cream of tartar and bicarb in a bowl.
- In another bowl whisk the eggs, sugar and melted butter together with a whisk for about five minutes or until pale and thick.
- Using a large metal spoon, carefully fold in the flour mixture and the hot milk until they are JUST incorporated (don't over-mix!).
- 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.
- Leave in the tin for 5 minutes before turning out on a wire rack to cool.
- Beat the cream until thick, adding a tablespoon of icing sugar and the vanilla extract to make it nice and sweet.
- Smother the top of one sponge in the strawberry jam, add the cut up strawberries and top with the chantilly cream.
- Add the second sponge and dust the top with icing sugar.