THURGOONA-based recipe writer Cathie Lonnie shares her family's recipe for this delicious sponge cake.
Feather-light Sponge Cake
- 4 eggs
- 3/4 cup caster sugar
- 3/4 cup wheaten cornflour
- 2 tbsp custard powder
- 1 tsp cream of tartar
- 1/2 tsp bicarbonate of soda
- 1/3 cup raspberry jam
- 300ml thickened cream, whipped
- Icing sugar for dusting
Preheat the oven to 180 degrees. Grease and flour two 20cm round cake tins.
Beat the eggs and caster sugar in a small bowl with an electric mixer (about eight minutes) until thick, creamy and doubled in volume. Transfer to a large bowl. Gently fold in the triple-sifted dry ingredients.
Divide the batter between the tins and bake for 20 minutes. Immediately turn out the sponges onto a wire rack lined with baking paper to cool.
Sandwich the sponges with jam and cream. Serve dusted with icing sugar.