Name: Traditional Sponge Cake
Prep time: 20 min
Cook time: 20 min
Yield: Serves 8
Ingredients: 3 eggs, at room temperature; 1 cup sugar; 3 tbs cold water; 1 pinch McKenzie's Australian Natural Sea Salt, (Fine Grind); 3 tbs McKenzie's Corn Flour; 1 tsp McKenzie's Baking Powder; Plain flour; 150ml cream, whipped; 1/2 cup strawberry jam; To serve, icing sugar

Step 1

Pre-heat oven to 180ºC. Grease and line an 8 inch/20cm sponge cake tin with baking paper. Whisk the eggs with a stand mixer (or hand mixer) until pale, fluffy and thickened.

Step 2

Add sugar and beat until completely mixed and dissolved. Add the cold water and fold with a metal spoon.

Step 3

Place the salt, corn flour and baking powder in a metric cup, then fill to the top with plain flour. Sieve the dry mixture three times. Gently fold into the wet mixture.

Step 4

Pour mixture into prepared tin. Bake for 20 minutes or until the cake springs back when lightly touched in the centre. Cool in tin for 5 minutes, then turn onto a wire rack. Remove paper and cool completely.

Step 5

Slice sponge in half and spread jam over one half of sponge. Top with whipped cream and top with other half of sponge. Dust with icing sugar.

Traditional Sponge Cake