I had a card with this recipe of my Mum’s that I wrote out years ago for this “No-Fail Sponge Cake”.\u00a0 When writing it down, I’d written next to the title “…yeah, sure”.<\/p>\n
Some years later, (and many failed sponges later) I came across the recipe card and thought I’d give it a try. Much to my utter amazement, I made my first successful sponge cake!<\/p>\n
I’ve made it many, many times since and have even left out the raising agents and it still worked, though wasn’t quite as light.<\/p>\n
Recently in Nyabing, the local CWA held a cooking morning where we demonstrated how to make Cream Puffs and my No Fail Sponge Cake.<\/p>\n
Unfortunately, the commercial oven wasn’t ideal and they didn’t rise quite as much as they should have, but they were still good sponge cakes!<\/p>\n
No Fail Sponge Cake<\/b><\/p>\n
4 large eggs, room temperature (stale eggs are best)
\n1\/2 cup caster sugar
\n1\/2 cup cornflour
\n1\/2 cup custard powder
\n1 tsp plain flour
\n1\/2 tsp bi-carb soda
\n1 tsp cream of tartar<\/p>\n
Preheat oven to 180C fan forced
\nGrease and line the bases of 2 high sided 20cm cake tins with baking paper and flour the sides.
\nUsing whisk attachment of mixer, beat eggs for 8 minutes. Beat for an extra 2 minutes if you have beater blades.
\nMeanwhile, sift flour, custard powder and raising agents three times.
\nAdd sugar and beat for a further 3 minutes.
\nUse whisk from mixer (or beater blade) to incorporate dry ingredients.
\nPour into tins and tap gently to remove large air bubbles.
\nBake for 18 – 20 minutes.<\/p>\n
Ginger Sponge<\/b>
\nUse raw caster and add 2 tsp ground ginger and 1\/2 tsp cinnamon<\/p>\n
Chocolate Sponge<\/b>
\nReplace 1\/4 cup cornflour with 1\/4 cup dark cocoa powder. Increase sugar amount to 2\/3 cup. <\/b><\/p>\n