Simple Sponge Cake
Directions
Pre heat oven to 180°C fan forced. Grease and line two 20cm cake tins with baking paper.
Sift together flours, baking powder and salt. Sift 3 times to achieve a good mix. Set aside.
With an electric mixer on medium-high speed, beat together the eggs and sugar for 6 minutes until mixture is thick and pale and has tripled in volume.
Gradually add the sifted flours, one large tablespoon at a time, into the egg mixture gently folding with a large metal spoon until just combined. Do not overmix. Divide mixture between the two prepared tins and bake for 20 minutes. The sponge is ready if it springs back when lightly touched in the centre.
Cool in tin for 5 minutes, then gently turn out onto a wire rack to cool completely.
To serve: pipe whipped cream combined with cream stabiliser and strawberries between the two cakes and dust top with icing sugar.
If piping your cream, add 1 tablespoon of our Cream Stabiliser to maintain the structure of your cream for up to 72 hours!
- 1 cup plain flour
- 2 tbs McKenzie's Corn Flour
- 1 tsp McKenzie's Baking Powder
- 1/4 tsp salt
- 4 x 60g eggs, at room temperature
- 2/3 cup, or 150g caster sugar
- 300ml thickened cream, whipped
- Icing sugar, to dust
- 1 tbs (optional) McKenzie's Cream Stabiliser
