Post by Cherry on Mar 26, 2013 21:31:56 GMT
I rediscovered the old fashioned sponge cake when I had to bake for an afternoon tea for an elderly couple who were leaving the area.
4 large eggs
3/4 cup castor sugar
2/3 cup plain flour
1/3 cup cornflour
2 teaspoons baking powder
Raspberry jam and cream for filling
1. Beat eggs in bowl of electric mixer on medium to high speed until thick and creamy and mixture has risen almost to the top of bowl. Beat for 5 to 8 minutes.
Gradually beat in sugar until sugar is dissolved.
2, Sift dry ingredients several times; with spatula or metal spoon, gently fold dry ingredients into egg yolk mixture. Do this lightly and quickly, so that the airy sponge mixture is not broken down, but make sure that all flour is mixed in.
3. Pour evenly into two well-greased 20cm round cake tins. Use parchment for bottoms. Weigh tins so that both have an equal amount.
4. Bake in moderate oven 20 to 25 minutes or when top, pressed with fingertips, springs back lightly and fingertips leave no impression. If it is for a show, cover the wire rack with a clean teatowel. Remove from tin immediately and invert so that tops are uppermost.
When cakes are completely cold, spread one cake with jam and whipped cream. Put second cake on top and sift icing sugar over.
My Tip:
In my oven 170 deg Celsius works best.
4 large eggs
3/4 cup castor sugar
2/3 cup plain flour
1/3 cup cornflour
2 teaspoons baking powder
Raspberry jam and cream for filling
1. Beat eggs in bowl of electric mixer on medium to high speed until thick and creamy and mixture has risen almost to the top of bowl. Beat for 5 to 8 minutes.
Gradually beat in sugar until sugar is dissolved.
2, Sift dry ingredients several times; with spatula or metal spoon, gently fold dry ingredients into egg yolk mixture. Do this lightly and quickly, so that the airy sponge mixture is not broken down, but make sure that all flour is mixed in.
3. Pour evenly into two well-greased 20cm round cake tins. Use parchment for bottoms. Weigh tins so that both have an equal amount.
4. Bake in moderate oven 20 to 25 minutes or when top, pressed with fingertips, springs back lightly and fingertips leave no impression. If it is for a show, cover the wire rack with a clean teatowel. Remove from tin immediately and invert so that tops are uppermost.
When cakes are completely cold, spread one cake with jam and whipped cream. Put second cake on top and sift icing sugar over.
My Tip:
In my oven 170 deg Celsius works best.
