spongalicious

Is there anything that screams afternoon tea more than the humble sponge cake?

ingredients

4 x 60g eggs, separated

1/2 cup (125g) caster sugar

2/3 cup self raising flour

1/3 cup cornflour

2 tablespoons water

a little fun

Preheat conventional oven to 175C. Lightly grease and line the base and sides of 2 x 20cm cake pans with baking paper.
Using a good quality bench mixer.

Beat egg whites until stiff peaks form, add sugar and beat until thick and glossy. Add egg yolks and mix until combined.

Add flour and water alternatively*, gently folding until just combined.
Pour mixture evenly between prepared cake pans.
Bake for 20 minutes or until the cake starts to come away from the sides or springs back when gently touched. Allow to cool in pans, then invert onto a baking paper lined cooling tray.

Decorate simply with berries and jam and serve with a dollop of freshly whipped cream to enjoy this cake at its light and airy best.

love amie x

* alternatively - Gently fold through 1/3 flour, then half the liquid, repeat with remaining ingredients.