Custard Powder Sponge (No Fail Sponge Cake)

"yum"
 
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photo by Michelle B. photo by Michelle B.
photo by Michelle B.
photo by sanmaio2000 photo by sanmaio2000
Ready In:
30mins
Ingredients:
6
Yields:
2 sponges
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ingredients

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directions

  • Beat whites of eggs until stiff.
  • Add yolks and sugar.
  • Sift all flours together & fold into mixture.
  • Divide into 2 greased & lined sandwich tins
  • preheat oven to 190c
  • place on middle shelf
  • reduce heat to 170c & cook for 20 minutes
  • this is for fan forced oven.
  • for oven not fan forced, preheat to 200c then reduce to 180c.
  • when cooked cool on rack fill with jam and fresh cream and enjoy.

Questions & Replies

  1. Hi Ive been making sponges for years. Most times they turn out great . Every now and then i get a sponge with a gelatine looking firm centre on bottom of cake which i need to cut out as its not really edible. Do you have any idea why this happens ? I made a sponge today , i cut a circle out of base of cake about 1/4 inch thick and attached foto so you can see it . Looks greyish like gelatine. Cheers Sandy
     
    • Review photo by sanmaio2000
  2. Can I use this mix to make sponge butterfly cakes ???
     
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Reviews

  1. An easy to make sponge cake. Like most cakes of this type it dries out quickly and needs to be used the same day (or frozen). I prefer to use baking powder rather than the cream of tartar/baking soda mixture. It is great for trifle when it dries out. Incidentally, trifle is always better with dry sponge cake. Of course this is only my opinion!!!! Thanks for a good recipe Janet
     
  2. Great & easy. Gluten free too, so I will be adding it to my gluten free recipes.
     
  3. an okay recipe for sponge cake.
     
  4. easy to make an turns out beautifully
     
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