No Fail Sponge Cake

Baking
Written By Emma Hackett
sponge cake.jpg

INGREDIENTS

  • 4 eggs, separated

  • 2/3 cup cornflour

  • 3/4 cup caster sugar

  • 1/4 cup custard powder

  • 1 tsp cream of tartar

  • 1/2 tsp bicarbonate of soda

Instructions 

  1. Grease and line two 20cm baking tins. Preheat oven to 200°C.

  2. Beat whites of eggs until stiff. Add sugar, beat until sugar has dissolved. Add beaten egg yolks and continue to beat the mixture until combined.

  3. Fold in the sifted dry ingredients and split between prepared baking tins.

  4. Reduce oven to 190°C and bake for 20 – 25 minutes until the centre of the sponge springs back when gently touched.

  5. Add whipped cream, strawberry jam and strawberries as desired and top with sifted icing sugar.

Emma Hackett

Emma is a freelance Australian designer specialising in graphic & web design services for new and existing businesses. My mission is to enhance the way your clientele perceive and interact with your business by creating effective, functional and memorable visual communications. Whilst following your brief, I will also offer expertise in terms of functionality and aesthetic to make sure the end result is something we are both proud of! My personal aesthetic is very much a 'less is more' approach. I love spacious design, beautiful imagery and creating communications that accentuate a brand's values and provide a pleasant experience for their target market.

https://emmahackett.design
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