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Basic sponge cake recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Versatile sponge cake: Light, fluffy, and durable. Tips for perfecting it include spinning cake pans for even bubbles and tapping cakes to ensure they spring back. Try as a base for jam and cream cake, passionfruit lemon curd cake, berry trifle, or tiramisu twist.
Ingredients:
  • 50g plain flour
  • 50g self-raising flour
  • 50g cornflour
  • 0.60 gm salt
  • 4 x 60g eggs, at room temperature
  • 150g caster sugar
  • Whipped cream, for filling
  • Fresh fruit, for filling
  • Icing sugar, for dusting
Instructions:
  • Prepare two deep, 20cm round cake tins by greasing them and lining the bases with baking paper. Sift the flours and salt together three times to aerate.
  • Preheat oven to 180C. In a large bowl, beat eggs and sugar with an electric mixer on medium-high speed for 6 minutes until the mixture is thick, pale, and tripled in volume.
  • Sift flour mixture over egg mixture while gently folding in with a large metal spoon until just combined. Divide batter between prepared tins and level by spinning tins on the counter. Bake for 20 minutes (or as stated in individual recipes) until cakes shrink away from the sides and spring back when touched.
  • Transfer the mixture onto wire racks lined with baking paper. Gently remove the paper and allow it to cool completely.
  • Fill the dessert with fluffy whipped cream and top it with your favorite fresh fruit. Sprinkle with a light dusting of icing sugar for a delightful finishing touch.

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