Aunty Judy’s Sponge Cake
INGREDIENTS
- 4 medium to large eggs, at room temperature
- ¾ cup castor sugar
- ¾ cup cornflour
- 1 tablespoon custard powder
- ¼ teaspoon baking soda
- 1 teaspoon cream of tartar
METHOD
Step 1
The cake works best baked in 2 small tins rather than 1 large. Grease and line 2 x 20cm springform cake tins. Pre heat the
oven to moderate (170°C - 180°C).
Step 2
Separate the eggs, placing the whites into a mixing bowl. With an electric mixer, beat the whites on high for 2 minutes
then gradually add the sugar, while beating on high, for another minute. Add the egg yolks and beat for a further ½ minute.
Step 3
Sift the remaining dry ingredients 3 times and fold them into the egg mixture (I cheat and do this with the beaters on low).
Step 4
Place equal quantities of the mixture into the tins and bake for 25 minutes.
Step 5
When cool, sandwich the sponge with your favourite jam, fresh strawberries and whipped cream then dust the top with
icing sugar.
Step 6
Katrina’s Note: Aunty Judy (Judy Williams from Bairnsdale) has won many “Best of the Show” awards with this sponge cake recipe. It always looks impressive and is flavoursome and moist.
