Quick & Easy

Janet’s sponge cake

Janet's sponge cake
Sponge Cake Queen finalist Janet's recipe



1.Preheat oven to 180°C. Grease and flour two 20cm cake tins.
2.Using an electric mixer, beat eggs and salt at high speed for 1 minute. Then add sugar; and continue to beat at high speed for 5 minutes.
3.Using a large metal spoon or large whisk, carefully fold through the combined flours. Pour mixture into prepared cake tins. Bake 20 minutes.
4.Allow to stand for 5 minutes before turning out and allowing to cool on a wire rack.

Grease cake tins with unsalted butter to prevent the cake sticking.. Sift flours 3 times. Don’t be tempted to open oven door during cooking. Use duck eggs instead of hen’s eggs in this recipe as they give a lighter colour to the sponge.


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