Afternoon Sponge

27 Jun

Can’t have a proper afternoon tea without a decent sponge cake.  Here is an especially yummy one:

Ingredients (serves 8):

4 eggs

3/4 cup firmly packed brown sugar

1 cup cornflour

1 tsp cream of tartar

1/2 tsp bicarbonate of soda

1/2 cup thickened cream

1/3 cup caster sugar

food colouring (optional)

Method:

Preheat oven to 180ºC.  Grease two spring-form 20cm pans.

Triple sift cornflour, bicarb and cream of tartar.  Place in a bowl.

Separate eggs.

Whisk egg whites and brown sugar together until creamy and the sugar has dissolved.

Fold in flour mix.  Try and keep as much air as possible in the mix.

Spread into cake pans.  Level the mix.

Bake for 18 minutes.  When ready, leave in tin and let cool slightly.

While cooling the cakes on racks, whip cream, sugar and food colouring until stiff peaks form.

Once cakes are adequately cooled, spread them with the cream mix and sandwich together.

Trimming the cake around the sides is optional. The off-cuts make a great snack!

Place on serving plate and dust with icing sugar prior to serving.  Serve with tea and conversation.

Mismatched china optional

This is one sponge cake that tastes better if you let it sit for a while.  So don’t worry about it collapsing or becoming soggy.  It’s a surprisingly robust cake.

Be careful, it’s hard to stop at one slice!

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