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Sponge: Easy Sponge Cake




Source of Recipe


Sarah


List of Ingredients




3 eggs
3 extra egg yolks
2 teaspoons vanilla extract
pinch salt
1/2 cup sugar
1/2 cup plain (all-purpose) flour
1/4 cup corn flour (corn starch)


Recipe



1. Cover the bottom of a 23 cm (9 inch) spring form pan with baking paper. Preheat oven to 180 deg C (350 F). Half fill a saucepan with water and put it on the heat until the water is simmering.

2. Combine eggs, egg yolks, vanilla and salt in the bowl of electric mixer. Whisk on low speed to until eggs are combined, and then gradually whisk in the sugar. Place the bowl over the simmering water and gently whisk until the mixture is luke-warm - 45 deg C (115 F).

3. Place the bowl back on the mixer and whip on medium high speed until the foam is tripled in volume and light in colour (3-4 minutes).

4. Mix the flours together. Sift 1/3 of the flour mixture over the egg foam. Use a large spatula to fold the flour through the egg mixture. Add the rest of the sifted flour in two lots, folding well after each addition.
5. Pour the batter into the prepared pan and smooth the top. Bake until the sponge is well risen and feels firm when pressed in the centre, approx 25-30 minutes. Remove the cake from the tin and place on wire rack to cool.

NOTE: Sarah brushed her cake with a vanilla syrup, and then covered it in butter cream frosting. It was a special afternoon tea treat.