Rhoda's Sponge Cake
Source & History
This is one of the many recipes for sponge cake that Rhoda has used over the years. She continues to try new recipes when she finds ones that look interesting (for everything, especially sponges & fruit cake).
Notes
- do the beating in this recipe with some type of electric mixer - hand-held or not - to get the best result.
- I never sift the dry ingredients 3 times – maybe once through a sieve.
- when it says to fold in ingredients - do it. You don't want to stir and reduce the amount of air that all your beating has introduced into the mixture.
- For old-fashioned perfection this should be filled with fresh cream or mock cream and topped with cream & strawberries or passionfruit icing.
Kitchen Wisdom
- To test a sponge to see if it is done, press lightly with thumb on the centre of cake. If it is done it will spring back immediately and the sides will have shrunk from the edges of the tin.
- Author
- Aileen Sorohan
Ingredients
- 4 eggs
- pinch salt
- 3/4 cup sugar
- 1 tbsp butter melted
- 1 tsp baking powder
- 1 cup Fielder's corn flour
Instructions
- Beat eggs with salt until light and fluffy.
- Add sugar and continue beating until stiff.
- Sift dry ingredients 3 times, fold into mixture, then fold in the melted butter.
- Divide mixture between 2 greased and/or lined 20cm cake tins.
- Bake in a moderate oven for 15-20min.
