This plain sponge is always popular, particularly if filled with passionfruit cream or vanilla cream and berries.
- 4 eggs
- 1 heaped tbsp custard powder
- pinch salt
- 3/4 cup cornflour
- 1/2 tsp bi-carb soda
- 1 tsp cream of tartar
- 3/4 cup castor sugar
Preheat oven to 200˚C.
Grease two 20 cm round cake tins with butter, making sure that all the internal surface is covered. Add a little cornflour and shake, twist and turn the tin to make sure the butter is then lightly dusted with flour. Set aside.
Carefully separate the egg yolks from the whites, placing the egg whites into a large basin, and the egg yolks into a small dish.
Sift the custard powder, cornflour, bi-carb soda and cream of tartar. Set aside.
Using a stand mixer, beat the egg whites with salt until stiff.
Add yolks, then add the sugar gradually, while still beating. Beat well to ensure the mixture is not grainy from the sugar.
Sift in the dry ingredients and fold through the wet mixture.
Divide the batter between the two prepared tins.
Bake for 20 minutes in preheated oven, or until you notice it just beginning to come away from the side of the tins and the sponge bounces back when you press it lightly with your fingers.
When cool, split each sponge in half and fill with whipped cream which is lightly sweetened with a little sugar, and flavoured with vanilla. You could ice the sponges, if you wish, but we prefer just to dust them with icing sugar.
- Note that oven temperatures vary. Depending on your oven the temp required may vary.
- Some ideas for finishing the sponge
- cream and fresh fruit
- cream and berry jam
- passionfruit cream and iced with passionfruit icing
- For gluten free, ensure that the custard powder and cornflour are gluten free when you purchase them.