Fluffy Sponge Cake Recipe
This fluffy sponge cake recipe is for the most gorgeous and light sponge. Filled with jam, cream and berries this cake is perfect for gatherings, birthday parties and any time you want cake!
Ingredients
- 170 g plain flour 1 cup, not quite full to the brim
- 2 teaspoon baking powder
- ½ tablespoon cornflour/cornstarch
- 4 eggs at room temperature, separated
- 190 g sugar 1 cup, not quite full to the brim
Instructions
- Preheat oven to 350F/180C (fan forced)
- Cut out a round piece of parchment paper to fit the bottom of your cake tin. Grease the tin lightly with butter, then place the parchment paper round in the bottom of the tin.
- Sift the flour, baking powder and cornstarch/cornflour 7 times.
- In a medium-sized bowl, whisk the egg whites until soft peaks appear.
- Gradually add sugar, beating after each addition.
- Whisk in egg yolks, one at a time.
- Gradually and carefully, fold in the flour. Use a figure 8 method to fold, and make sure you're not over folding.
- Evenly pour the batter into the prepared tins.
- Place tins in the middle rack of the oven, side by side.
- Bake for 20 minutes, or until the sponge cake is started to brown on top.
- To test if it's ready, poke a metal skewer into the middle of the cake, the skewer should come out clean.
- Let the cakes cool in the pan for 10 minutes, before turning them out onto a wire rack.
- To turn out the cakes, carefully and gently run a butter knife outside the edge of the cake. Place a cooling rack upside down on the top of the cake tin, and carefully flip. The cake should come out straight away, if not, gently whack the bottom of the cake tin to loosen it.
- To serve - cool cakes completely, then sandwich together with whipped cream, raspberry jam, and/or strawberries. Top with cream, dust with icing sugar or top with chocolate icing.
Notes
Nutrition information does not include cream and jam and other toppings.