This sponge cake recipe belonged to my Grandmother, it must be well over 60 years old and was the standard birthday cake for me as a child. Sponge cakes are easy to prepare and when covered with fresh cream and fresh berries they make a very attractive cake for any occasion.
This recipe is so old, it asks you to shift the flour not once, not twice but three times, it has to be a classic sponge cake recipe.
- 8 eggs separated
- pinch of salt
- 1 cup caster sugar
- 4 teaspoons baking powder
- 3 tablespoons hot water
- 2 cups plain flour
- 4 teaspoons butter
- 1 teaspoon vanilla extract
- 300 ml thickened cream, whipped (add sugar if required)
- Strawberry Jam
- Strawberries and blueberries
- icing sugar to dust
- Peheat the oven to 180 C or 160 C fan forced.
- Grease and flour two 18 cm sponge baking pans.
- Separate the eggs and reserve the yolks.
- Beat the egg whites with the salt until stiff peaks form.
- gradually add the sugar, one tablespoon at a time until the mixture is thick and glossy.
- beat in the egg yolks one at a time.
- sift the flour and baking powder together 3 times.
- heat water and butter together until butter has melted (I use the microwave for this)
- fold the flour into the batter and then quickly add the butter mixture, add the vanilla.
- divide the mixture between the two pans and bake for 20 - 25 minutes
- when baked, leave in the pan for 2 minutes before turning out onto a wire rack.
- when cold, spread jam and cream on one cake and place the other on top.
- dress with fresh fruit and dust with icing sugar.