Sponge cake Recipe and easy cooking instructions.
Ingredients for this sponge cake recipe
3/4 of a cup of white sugar
Icing sugar
4 large eggs yolks separated from the whites
Two tablespoons of custard powder
3/4 of a cup of cornflour
One punnet of strawberries (250 grams approx) per sponge cake
Three teaspoons of baking powder
Sponge cake recipe cooking instructions :
First, warm your oven to 180 degrees celsius. While it is warming, grease and baking paper line two 21 cm or similar sized sandwich cake tins.
Next beat the egg whites until they are stiff. Then slowly add the sugar and beat in until mixture is stiff and glossy, with all of the sugar dissolved. Add the egg yolks, one at a time and mix the egg yolks in well.
Sift together the baking powder, custard powder and the cornflour. Gently fold these dry ingredients into the egg mixture.
Pour half of the sponge cake mixture into each prepared tin. Bake the sponge cake halves for 15 to 20 minutes. Resist the temptation to open the oven door while they are cooking! . The sponge cakes should show shrinkage slightly from the sides of the tins and spring back when gently touched. This is why they are called "sponge cakes"
Cool the fresh sponge cakes for ten minutes in the baking tins then turn the hot sponge cakes out onto a wire rack or similar cooling surface. Use a tea towel or paper towel as padding to prevent any rack or surface imprints on the sponges.
When the sponge cake is cool, fill the centre of the sponge cake with the whipped cream and plenty of strawberries, and sprinkle the top layer with a dusting of icing sugar.
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