First, I have to admit, this is not my Grandmother's award-winning fabulous spongecake recipe, which I committed to making before June, along with other un-accomplished things on that list over there on the left which I will address shortly.
This is what my mother and aunt thought might be the recipe, but having made the original cake in question three times in a row when I was fourteen years old, until I got it perfect, it was as I was not separating the eggs here that I realised we had the wrong recipe.
This one is pretty good:
Light, fluffy, perfectly spongy. And very straight forward. But not as good as Grandma's.
Mum and I spent an hour scouring her old recipe collections on the weekend and we now think we've found Grandma's original. It looks familiar. And with four eggs, not three, which sounds about right.
But this is delicious and easy and worth a whisk!!
Sponge Cake
Ingredients:
3 eggs
½ cup caster sugar
½ cup cornflour
2 tbsp self raising flour
Method:
Grease, flour and line 2 x 20cm cake pans. Using an electric mixer beat three eggs on high until thick and creamy.
Gradually add sugar and keep beating.
Sift together your two flours and quickly and very lightly fold into the egg mix.
Divide evenly between the pans and bake at 180 C for 15-20 minutes.
Allow to cool for a few minutes in the pans then turn onto a wire rack.
Fill with jam and cream, or apparently passionfruit cream which is essential in a sponge according to Adam or in my case left over pink butter cream from the many many cupcakes I made for a small catering gig on Saturday morning!!
Grandma's recipe to follow...
xxx
