Master the secret of the perfect sponge with this recipe. Make sure to sift the flours 3 times before adding to the eggs to make the cake lighter.
- Preheat oven to 180°C/160°C fan-forced. Grease two 6cm-deep, 20cm round cake pans. Sprinkle with flour.
- Place eggs and caster sugar in a medium bowl. Using an electric mixer, beat on high speed for 10 minutes or until thick and creamy and sugar dissolved. Transfer to a large bowl.
- Using a large metal spoon, fold in sifted flours, cream of tartar and bicarbonate of soda (see note). Divide mixture between prepared pans. Bake for 20 to 25 minutes or until sponge springs back when lightly touched. Line a wire rack with baking paper. Turn sponges, top-side up, on wire racks to cool.
- Place 1 sponge on a plate. Spread with conserve and cream. Top with remaining sponge. Dust with icing sugar. Serve.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set