How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Best Ever Sponge Cake Recipe?

You need 15 ingredients. The key ingredients include: 2 x Large eggs, 1/3 c. Caster (granulated) sugar, 2 Tbsp. Cornflour (cornstarch), 2 Tbsp. Plain flour, and more.

Is Best Ever Sponge Cake Recipe suitable as baking & desserts?

Yes, Best Ever Sponge Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Best Ever Sponge Cake Recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Best Ever Sponge Cake Recipe Recipe

Name: Best Ever Sponge Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x Large eggs; 1/3 c. Caster (granulated) sugar; 2 Tbsp. Cornflour (cornstarch); 2 Tbsp. Plain flour; 2 Tbsp. Self-raising flour; 3 x Large eggs; 1/2 c. Caster sugar; 1/4 c. Cornflour; 1/4 c. Plain flour; 1/4 c. Self-raising flour; 4 x Large eggs; 2/3 c. Caster sugar; 1/3 c. Cornflour; 1/3 c. Plain flour; 1/3 c. Self-raising flour

1

This is a favorite never-fail sponge recipe: it does not contain liquid or possibly butter, that makes it ideal for Swiss rolls.

2

It is simple to adapt to many flavors and will work as a cake or possibly a roll.

3

Have Large eggs at room temperature.

4

Beat whole Large eggs in small bowl with electric mixer till thick and creamy

5

(the small bowl is necessary to give maximum volume to Large eggs); beating time on a moderately high speed should be about 7 mins.

6

Add in sugar, about 1 Tbsp.

7

at a time, beating after each addition till sugar is dissolved.

8

While Large eggs and sugar are beating, prepare pans by greasing proportionately (see lift of pan sizes below); and sift dry ingredients together 3 times, to aerate and mix the flours.

9

When sugar is dissolved, transfer mix to larger basin; this makes it easier to fold the ingredients through the egg mix*it is not necessary to transfer the 2 egg mix to a larger basin).

10

Sift the flours over the egg mix, use a spatula to lightly fold the flours through; heavy handling at this stage will give a flat, tough sponge.

11

Spread mix proportionately into pan, bake in moderate oven for cooking time specified below.

12

When cooked, sponge will have shrunk very slightly from side of pan and top of sponge will feel springy when touched gently with fingertips.

13

Turn sponge immediately onto wire rack to cold, then reverse sponge so which wire rack does not mark the top.

14

Cake Pans and Cooking Times:For 2 egg: Deep 20cm round cake pan or possibly recess pan about 20 mins.

15

A deep pan is preferable rather than a sandwich pan as the sponge will be less crusty on top because the high sides protect the top during cooking.

16

For 3 egg: 2 deep 17cm cake or possibly sandwich pans about 15 mins, or possibly 25cm x 30cm Swiss roll pan about 12 mins.

17

For 4 egg: 2 deep 20cm round cake pans about 20 mins, or possibly deep 23cm round cake pan about 40 mins.

18

Fill and ice sponges as desired.

19

Variations:1.

20

Citrus: Beat in 2 tsp.

21

of your favorite grated citrus rind with the sugar.

22

Try lemon, mandarin, lime, orange or possibly grapefruit.

23

2.

24

Nut: Mix in 1/4 c. of any type of grnd nuts with the flours.

25

3.

26

Chocolate: Mix in 60g grated dark chocolate with the flours.

Best Ever Sponge Cake Recipe

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