Quick & Easy

Sponge cake queen finalist Annette’s recipe

Master the art of the classic sponge cake with this delicious version sandwiched with whipped cream and passionfruit butter.
Sponge Cake Queen finalist Annette's recipe
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1.Preheat oven to 190°C and prepare 2 sandwich tins by greasing the sides of each tin and put kitchen paper on the base.
2.Beat egg whites in small bowl until stiff peaks form, gradually adding sugar while beating. Add yolks one at a time while beating then transfer to a large bowl.
3.Sift together three times the flours, baking powder and salt.
4.Combine boiling milk and butter together and have ready.
5.Add sifted flour to egg mixture and fold in using a metal spoon.
6.Pour in hot milk and butter mixture and fold through quickly and lightly.
7.Bake in oven for 20 minutes or until tops spring back when lightly touched and mixture begins to shrink back from the sides.
8.Turn onto wire rack, remove paper and cool. Spread one layer with jam and whipped cream (I used passionfruit butter and whipped cream). Ice other layer and then sandwich together.

Annette’s tips: 1. Use room temperature eggs which are as fresh as possible. 2. After mixture has been poured into tins, give each tin a light tap on the bench before placing in the oven as it gets rid of air bubbles. 3. Work quickly and ensure your oven is preheated as it is important to place the sponges into the oven immediately after pouring into tins.


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