Back in 1982 I tried making a sponge cake for the first time. I hadn't much cooking experience and the whole episode was a disaster.
So now 25 years later I have given it another go. Using my duck eggs, gave me the confidence to try as so many people swear by duck eggs in their sponges.
Oh and am I just so proud of the result I got.
I didn't have a four sifter, so I used my colander to sift the S.R. Flour 3 times .
So here is the cake finished, safe in the fridge for after tea tonight.
3, eggs separated
3/4 cup caster sugar
1 cup S.R. Flour, sifted
3 tablespoons water
- Preheat oven too 200 degrees.
- Place egg whites in clean mixing bowl. Beat until stiff peaks form. Gradually add sugar and beat until thick & glossy.
- Add egg yokes and beat well. gently fold in flour;then stir in water.
- Divide mixture evenly between 2 greased and floured 20 cm sandwich tins. Bake in oven about 20 mins (maybe a bit more) until cake springs back when touched and side shrink away from pan.
- Remove from tins. Cool on a cake rack. When cool spread jam and cream and pop top on. Sprinkle icing sugar on top with sifter.
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