This simple 4-ingredient sponge recipe is almost foolproof! I use a lighter self-raising flour, which is whiter and low in protein, to help give the sponge a beautifully light crumb. Serve filled with chantilly cream and dusted with icing sugar or drizzled with a runny icing as desired.
Ingredients
- 4 eggs, separated
- 3/4 cup caster sugar
- 1 tsp vanilla paste
- 1 cup SR flour
- 2 tbsp boiling water
Method
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Step 1Preheat oven to 170°C. Grease and baking paper line 2 x 20cm sponge tins.Whip egg white to soft peaks. Gradually add sugar, beating until thick and creamy. Beat in egg yolks and vanilla.
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Step 2Sieve flour 3-4 times to aerate. Gently fold into the egg mixture, then fold in water. Divide between cake tins and gently smooth to the edge. Bake for 20-25 minutes or until the tops spring back to the touch.
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Step 3Cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
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