fool-proof sponge cake
I don't remember where I got this recipe from, I just remember that I've been using it for probably 40 or more years.
- 4 eggs, separated
- 2 teaspoons baking powder
- 2 ounces cornflour
- 2 ounces plain flour
- 4 ounces caster sugar
- few drops angostura bitters (I often don't bother with this)
- Set oven at 200 degrees
- lightly grease and flour your chosen cake tin (I mostly use an 8inch round by 3 inches high, but have used a swiss roll tin when using this for lamingtons; have also used a loaf tin and made a lamington log)
- Sift flours and baking powder together.
- Beat egg whites until stiff, gradually add sugar, beat until sugar is dissolved. (I use a hand mixer)
- Beat in egg yolks. At this point add the angostura bitters if you're using them.
- Gradually beat in flour mixture.
- Pour cake mix into tin and bake until mixture begins to shrink from sides of tin. Top should be a pale golden brown. Takes approximately 12-15 minutes depending on type of cake tin.
- Loosen with plastic spatula and cool the cake on a wire rack.
- Fill and/or decorate any way you choose.