Name: Sponge cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 4 eggs; 161.25 gm caster sugar; 112.50 gm self-raising flour; 42.90 gm cornflour; 2.50 gm cream of tartar; 1.25 gm bicarbonate of soda; 125.00 ml mango, passionfruit and pineapple conserve; 189.38 gm thickened cream, whipped; icing sugar mixture, to serve

Sponge cake

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Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Achieve the perfect sponge by sifting flour thrice for a lighter cake.

Ingredients:

4 eggs
161.25 gm caster sugar
112.50 gm self-raising flour
42.90 gm cornflour
2.50 gm cream of tartar
1.25 gm bicarbonate of soda
125.00 ml mango, passionfruit and pineapple conserve
189.38 gm thickened cream, whipped
icing sugar mixture, to serve

Instructions:

Preheat the oven to 180°C/160°C fan-forced, then generously grease two 6cm-deep, 20cm round cake pans and dust them with flour.
In a medium bowl, combine eggs and caster sugar. Use an electric mixer on high speed for 10 minutes or until thick, creamy, and sugar is dissolved. Transfer mixture to a large bowl.
- Using a large metal spoon, gently mix in sifted flours, cream of tartar, and bicarbonate of soda (refer to note). - Divide the batter evenly between the prepared pans. - Bake for 20 to 25 minutes or until the sponge bounces back when lightly pressed. - Place a sheet of baking paper on a wire rack. - Carefully flip the sponges onto the wire racks, with the top side facing up, to cool.
Place a sponge on a plate, generously spread it with conserve and cream. Place the remaining sponge on top, sprinkle with icing sugar, and serve.

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