This sponge cake really is one of the LIGHTEST cakes I’ve ever eaten and I can’t wait to share this find with you!
I’ve always wanted to make a super, super light vanilla sponge, and I gave this recipe a go today!
My Dad’s cousins who lived up in Wagga Wagga (who were more like Aunts to him), would make THE BEST cakes when we would visit.
I don’t know what Nell and Mary would think of my ‘rustic’ shape sponge (which was intentional by the way) but I think they would be thrilled I gave it a go for Mother’s Day.
Ps. I cut the circle for the baking paper a little higher to make it come up the sides to make the edges more interesting. I kind of like how it turned out!
INGREDIENTS
- 1/2 cup (75g) plain flour
- 1/2 cup (75g) cornflour
- 1/2 tsp cream of tartar
- 1/4 tsp bicarbonate of soda
- 4 eggs, separated
- 3/4 cup (165g) caster sugar
- 1 vanilla bean, split, seeds scraped
- 150g strawberry jam
- 200ml thickened cream, whipped to soft peaks
- Icing sugar, to dust
METHOD
- Preheat oven to 180°C. Grease two 20cm round cake pans.
- Sift the plain flour, cornflour, cream of tartar and bicarbonate of soda into a large bowl. Sift twice more, then set aside.
- In a clean, dry bowl, whisk the egg whites with electric beaters until soft peaks form. Gradually add the caster sugar, whisking constantly, until you have stiff peaks. Add the yolks, one at a time, and whisk until thick and pale.
- Using a large metal spoon, fold in the vanilla seeds. In 3 batches, gently fold in the dry ingredients until just combined.
- Divide the mixture between the cake pans, then bake for 20-25 minutes or until the top springs back when lightly touched. Remove from the oven and cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- Once cool, thickly spread the jam on top of one of the cakes, then top with whipped cream. Sandwich with the remaining cake, then dust with icing sugar and serve.
Give it a go, it will surprise you how incredibly light it is!
Much Love
