pre-heat your oven to 170C
whisk ten egg whites to firm
add one cup of castor sugar and mix well
Add the yolks and continue to whisk
Grease and sugar your cake tin
add one and a half cups of self raising flour
and carefully 'fold' in
pour into cake tin
bake for thirty-five mins or until golden and cooked
cool cake, slice in half, spread jam, then whipped cream then berries. place top of cake on, dredge heavily with icing sugar and take place amongst Pantheon of Cakes.Thankyou Genevieve for the recipe I'll forever use.
4 comments:
Sounds so simple and straightforward but I know the results are FABULOUS! Your sponge cake is my favourite at RVL. Even better than the Banoffee one!
Hi Rita- I promise this recipe works. Gen at the Newsagent gave it to me and I've used it ever since.
I made this sponge yesterday for a friend's birthday and can say it is the best I have ever made. But it is HUGE. I should have used the largest tin I own. I was so impressive. Now I can't wait to make lamingtons with it too. Many thanks for the tutorial.
Hi @5pandas-glad to be of help and more importantly-that the recipe for you!
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