READY TO CUT: A sponge can be finished with your preferred icing or filling.
Plain sponge
A SPONGE never goes astray at a morning tea or cake stall, a fact at least four Casual Cooks have endorsed in recent years.
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In November 2013, Heather Street encouraged people to add any icing or filling they wished to her “plain” recipe.
“I generally fill it with cream,” she said.
“You can dress it up or dress it down, depending on the occasion.”
Ingredients
4 eggs
¾ cup sugar
¾ cup cornflour
1 dessert spoon custard powder
1 tsp bicarb soda
1 tsp cream of tartar
Method
Separate eggs and beat whites.
Gradually add sugar.
Add egg yolks one at a time.
Sift dry ingredients three times.
Fold into egg mixture.
Grease two 20cm tins and divide mixture evenly between them.
Bake at 170 degrees (fan forced) for 20 minutes.
