With this recipe you’ll be able to make a sponge cake just like it came out of your Nanna’s kitchen. I’ve also included a few tips that should help you achieve the perfect sponge!
We finally picked out our new oven, we are getting a 900mm Ilve and I can’t wait! It will still be a couple of weeks before we can have it installed so in the meantime I’m stuck with our old oven. And if I can manage to cook a successful sponge cake in my old oven, anyone can do it! There are a couple of tips you should remember when cooking a sponge, if you follow these you’ll be impressing your friends in no time!
Firstly use older eggs, they seem to stiffen up better than fresh eggs and make sure they are at room temperature (I don’t keep my eggs in the fridge anyway).
Always use an electric mixer, I love love love my KitchenAid mixer, it whips things up better than anything else I’ve used before! Your eggs will also whip up better in a glass or stainless steel bowl, don’t use plastic, the porous surface of a plastic bowl tends to hold hidden grease which will effect your egg whites. This also brings be to my next point, make sure you use a very clean, dry bowl for exactly the same reason!
Sifting the dry ingredients is also a crucial step in distributing the ingredients evenly and creating a light mixture. My Nanna always taught me to use two sheets of baking paper and sift from one sheet to the other like this….
A good folding action is key in keeping as much air as possible in the mixture. I describe my folding action as one stroke around the very edge of the bowl, then cut through the middle of the mixture. Make sure your spoon is reaching right to the bottom of you bowl too! And for the same reason you do not use a plastic bowl, do not use a plastic or wooden spoon to do your folding.
Then last of all when cooking your sponge whatever you do, don’t open the oven door in the middle of cooking to check how it’s going! If you can see the sponge through the oven door, you’ll be able to tell its ready when it starts to come away from the side.
3/4 cup caster sugar
3/4 cup gluten free corn flour
1 heaped dessert spoon gluten & dairy free custard powder
1 tsp cream of tartar
1/2 tsp bicarb soda
500ml lactose free cream
1 tbsp caster sugar
1 tsp vanilla essence
1 1/2 tsp gelatine
1. Preheat your oven to 180°C and grease two 20cm sponge tins. Its important to have two tins, you don’t want half of your mixture sitting on the bench while the other half cooks.
2. Separate the eggs, placing the whites in the bowl of your electric mixer. Beat the whites until very thick, this can take up to 5 minutes. Gradually add the sugar and beat again until dissolved, then add the egg yolks and beat again until thick.
3. Sift the dry ingredients together at least 3 times then fold through the egg mixture making sure you keep as much air in the mixture as possible.
4. Place both tins side by side in the oven and bake for approx. 12 – 15 minutes. The sponge will be ready when it starts to pull away from the sides of the tin.
5. Remove from the oven and cool. While the sponges are cooling, dissolve the sugar in 1 tbsp boiling water. Once the sugar mixture has cooled slightly add the gelatine and dissolve. Stir well through the cream along with the vanilla essence and allow to thicken in the fridge.
6. Once the sponges are completely cooled, fill the middle with the cream and decorate as you please. Fresh berries are delicious or edible flowers are also very pretty!
Happy sponge making!