VANILLA SPONGE CAKE

  • VANILLA SPONGE CAKE

VANILLA SPONGE CAKE

Description

(makes 2 x 17 cm sponge rounds)


Your supermarket may stock cake flour and as it is lighter in gluten than all-purpose flour it is worth looking out for when sponge making.

INGREDIENTS

3 eggs pinch salt
125g (1/2 cup + 2 1/2 tbsp) sugar (use vanilla sugar if possible)*

50g (7 tbsp) flour (preferably cake flour)
25g (3 + 1/2 tbsp) corn flour
1 tsp baking powder

METHOD

  • Grease with baking spray or melted butter 2 x 17 cm round cake tins. Line base of cake tins with baking paper cut into 17 cm rounds.
  • Preheat oven to 190ºC.
  • Place eggs and salt in bowl of an electric mixer or mixing bowl, and whisk one minute. While continuing to whisk very slowly from a small jug pour in sugar and whisk till mixture is thick and pale yellow.
  • Sift flour, corn flour and baking powder together, and using a spoon shaped spatula very gently fold dry ingredients into egg mixture.
  • Pour mixture into prepared cake tins.
  • Bake for 15-20 minutes or till sponge springs back when lightly touched.
  • Leave in tray for 10 minutes before turning out onto a cooling rack.
* If you are unable to obtain vanilla sugar add 1 tsp vanilla extract before you add dry ingredients.