Quick & Easy

Raspberry jam and cream sponge cake

Sponge Cake Queen finalist Ella's recipe


Sponge cake queen finalist Ella's recipe


Sponge cake queen finalist Ella’s recipe

1.Preheat oven to 180°C. Grease two deep 20cm sponge tins; dust with flour.
2.In a large bowl, sift cornflour, cream of tartar, bicarbonate of soda and salt three or more times.
3.In a separate bowl, whisk eggs, sugar and vanilla essence together for 10 minutes.
4.Carefully fold in wet mixture into dry ingredients.
5.Divide mixture evenly between the prepared tins. Bake 15 minutes.
6.Turn out onto a clean tea towel. When cold, join together with raspberry jam and whipped cream.

Sieve the dry ingredients through at least three or more times. It’s best if to use eggs that are a couple of days old to make this sponge cake. Use eggs that are at room temperature.


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