Edmonds Fielder’s Classic Sponge

Print

With ImageWithout Image

Edmonds Fielder's Classic Sponge

Yield 6

Author Goodman Fielder/Robyn Martin & Assoc.

A classic sponge cake that might have been possible even during World War II rationing--and just as delicious today.

Ingredients

• 3 eggs
• Pinch of salt
• 1/2 cup (120g) caster sugar
• 1/2 cup (60g) corn flour [corn starch]
• 1 teaspoon plain flour
• 1 teaspoon baking powder

Instructions

1. Separate eggs. Beat the egg whites and salt until stiff.
2. Add sugar gradually and beat until stiff and sugar has dissolved.
3. Add egg yolks. Beat until well blended.
4. Sift together corn flour, flour and baking powder and fold into the mixture.
5. Pour into two 20 cm (8-inch) greased and lined sandwich tins. Bake at 190°C (375°F) for 15 to 20 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack.

Notes

1) The eggs should be at room temperature.

2) Pans should be greased, then lined with parchment paper, then lightly greased again.

3) The air in the eggs is what makes the cake light and fluffy. Beat the eggs about 10 minutes, until pale and fluffy, to incorporate as much air as possible. Then, fold dry ingredients in gently and immediately place in the oven.

4) Serve with whipped cream (or mock whipped cream), fresh fruit, jam or icing sugar.

References

Goodman Fielder, Robyn Martin & Associates. Edmonds Sure To Rise Cookery Book. Ellerslie, Auckland: Goodman Fielder New Zealand Limited, 2011.