Aunty Judy’s Sponge Cake

INGREDIENTS

4 medium to large eggs,
at room temperature
3/4 cup castor sugar
3/4 cup cornflour
1 tablespoon custard powder
1/4 teaspoon baking soda
1 teaspoon cream of tartar
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.

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 1/4 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.