Summary: I have never attempted a proper sponge cake before – that’s a big admission but as Nigella says “Feel the fear and cook it anyway”. This recipe was taken from an old CWA cookbook and I was thrilled with it’s simplicity and was also somewhat surprised when it worked perfectly. Rather than the usual raspberry jam and cream, I thought real raspberries might be nice. I used frozen but mostly defrosted berries but by all means use fresh if you have them.
Ingredients
- 3 eggs
- 3/4 cup castor sugar
- pinch salt
- 1 tsp vanilla
- 1 tblsp custard powder
- 3/4 cup wheaten cornflour
- 1 tsp cream tartar
- 1/2 tsp bicarb soda
- For Filling:
- 200ml cream
- 1/4 cup icing sugar, plus extra for dusting
- 150g raspberries
Instructions
- Preheat oven to 180C and grease and line twp 20cm round sponge tins.
- Add everything together in order to the bowl of a mixer (or use a bowl and electric beaters).
- Beat for a few seconds on the lowest setting so you don’t end up covered in the ingredients, then turn to the second highest setting and beat for 6 mins.
- Divide the batter between the two tins and bake for 25 mins or until cake springs back when lightly pressed. Cool in the tin.
- Whip the cream until firm, add icing sugar and whip until mixed through. Fold in the raspberries until well combined.
- Spoon cream mix on the top of one sponge, place the second sponge on top and dust with icing sugar.
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