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Serves
8
Prep
20
mins
Cooking
20
mins
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Home Β» Recipes Β» Sweet & Savoury Baking Β» Traditional Sponge Cake

Traditional Sponge Cake

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Directions
Step 1

Preheat oven to 180C. Grease and line an 8 inch/20cm sponge cake tin with baking paper.

Step 2

Whisk the eggs with a stand mixer (or hand mixer) until pale, fluffy and thickened.

Step 3

Add sugar and beat until completely mixed and dissolved.

Step 4

Add the cold water and fold with a metal spoon.

Step 5

Place the salt, cornflour and baking powder in a metric cup, then fill to the top with plain flour

Step 6

Sieve the dry mixture three times. Gently fold into the wet mixture.

Step 7

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 8

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.

Tips

  • To make a chocolate sponge, replace 1 tbs of cornflour with 2 tbs cocoa powder at step 5.

Ingredients
  • CAKE:
  • 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
  • FILLING:
  • 150ml cream, whipped
  • 1/2 cup strawberry jam
  • To serve, icing sugar

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Related Products


  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Baking Powder 125g

  • McKenzie's Corn Flour 300g

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