Sponge
- Source Edmonds Cookery Book
- 3 egg
- Pinch salt
- 3/4 Cup castor sugar
- 1 Cup plain flour
- 1 Teaspoon baking powder
- 50 Gram butter
- Preheat oven to 190 degrees C. Spray 20cm round cake tin with oil (or grease).
- Beat room temperature eggs and salt. Add sugar and beat well until thick enought ot draw a #8 with the mixture falling off the ends of the beator in an unbroken trail.
- Melt butter and add to egg mixture.
- Sift flour and baking powder together into a separate bowl. If time allows sift three times before adding to egg mixture.
- Working quickly but very gently now, use a metal knife or spoon and fold ingredients together.
- Pour into cake tin and bake for 25-30 minutes or until cake springs back when lightly touched.
- Leave sponge in tin for 10 minutes before turning out onto a wire rack.
other delicious recipes...
I found cooking for 25 minutes then leaving in turned off oven for 10 minutes worked well.
Sponge can be used for numerous things: cut in half and spread jam on each half and sandwich halves back together with whipped cream, top with whipped cream and fresh fruit the same as the jam; use cut up pieces of sponge to make trifle by putting in bottom of bowl or glass, add fruit and juice, top with custard then finish off with cream; cut sponge into 4cm square pieces dip into chocolate icing then roll in coconut for lamingtons; or just dust with icing sugar to serve.
To make chocolate sponge: add 2 TB cocoa with the flour and baking powder and sieve as above. \r\nTo make lemon sponge: add 2 tsp grated lemon rind to mixture.\r\nTo make orange sponge: add 1 TB grated orange rind to mixture.