Sponge Cake | 4 Ingredients

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Sponge Cake
Serves
people
Ingredients
  • 4 large eggs at room temperature
  • 3/4 cup caster sugar
  • 1/3 cup corn flour sifted 4 times
  • 2 cups self-raising flour sifted 4 times
Instructions
  1. Position a rack in the bottom third of the oven and preheat to 180°C.
  2. Line two 20cm cake pans with baking paper.
  3. In a bowl, with an electric mixer, beat the eggs and sugar until thick, glossy, and tripled in volume, 10 minutes.
  4. Gradually add the flours to the egg mixture simultaneously folding with a large metal spoon until just combined
  5. Divide mixture between prepared pans.
  6. Bake for 20 minutes, or until cakes have shrunk away from the sides slightly and spring back when gently touched.
  7. Place on wire racks, carefully peel away baking paper, then leave to cool.
Serves
people
Ingredients
  • 4 large eggs at room temperature
  • 3/4 cup caster sugar
  • 1/3 cup corn flour sifted 4 times
  • 2 cups self-raising flour sifted 4 times
Instructions
  1. Position a rack in the bottom third of the oven and preheat to 180°C.
  2. Line two 20cm cake pans with baking paper.
  3. In a bowl, with an electric mixer, beat the eggs and sugar until thick, glossy, and tripled in volume, 10 minutes.
  4. Gradually add the flours to the egg mixture simultaneously folding with a large metal spoon until just combined
  5. Divide mixture between prepared pans.
  6. Bake for 20 minutes, or until cakes have shrunk away from the sides slightly and spring back when gently touched.
  7. Place on wire racks, carefully peel away baking paper, then leave to cool.
Recipe Notes

Optional: Serve with your favourite icing or with freshly whipped cream, jam, and strawberries.

Kim McCosker

welcome

I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx


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