Monday, 11 August 2008


This is my sister-in-law’s sponge cake recipe. She found this recipe in the newspaper nearly 40 years ago and it is still in its original condition, pinned with other old recipes. I told her that she seriously needed to do some filing soon! I on the other hand am the queen of organisation. Everything needs to be in its proper container, right order and catalogued. Mr G reckons I suffer from excessive compulsive disorder! I do tend to drive my kids nuts, especially my son cos I tend to put away his toys in categories (cars, aeroplanes, trucks, soldiers, leggos, etc all in its own containers).

Anyway, back to the cake. The texture is so soft and fluffy and it is delicious. You can decorate it any way you want. Here, fresh cream is used to sandwich the sponges and it is decorated with lemon icing and crushed walnuts.

I nearly forgot to take a picture so this is the best I could do this time. The next time I make the sponge, I will upload a better picture :)

4 eggs – separated
¾ cup castor sugar
¾ cup corn flour
½ cup custard powder
1 tsp cream of tartar
½ tsp bicarbonate of soda
Pinch of salt

Beat egg whites with salt until soft peaks form. Gradually add sugar, beat until dissolved, add in the egg yolks and beat for 5 mins.

Fold in the sifted dry ingredients and pour the mixture into two deep 23 cm tins. Bake at 180°C oven 25 mins. Remove immediately from the tins and cool on rack. Decorate as desired when the cake is totally cold (or it will make the sponge soggy).


ICook4Fun said...

VG,this is a very interesting sponge cake without oil and using only cornflour and custard powder. I can't wait to try this out. Thanks for sharing it with us.

VG said...

Try it G; you won't be disapponted. And the filing variations are endless. Makes a great teatime treat without breaking the bank or impeding on your time. Only thing is you can't stop cutting yourself a slice until it is all gone :(