RECIPE

Award-Winning CWA Sponge Cake Recipe

- by ultimaterecipe10

Recipe for Sponge Cake:

This wonderful sponge cake is a prize-winning recipe passed down through generations. It’s simple, economical, and incredibly impressive. Here’s how to make it:

  1. Prepare the Tins:
    Butter two 22 cm diameter sponge tins and dust them lightly with flour, tapping out the excess.
  2. Measure the Dry Ingredients:
    • 3/4 cup of castor (superfine) sugar
    • 3/4 cup self-raising flour
    • 1 dessert spoon of cornflour (cornstarch)
      Sift the flour and cornflour into the bowl with the sugar.
  3. Prepare the Eggs:
    You’ll need 4 eggs at room temperature. Whisk the eggs in a stand mixer on high speed for 5 minutes until fluffy.
  4. Add Sugar Gradually:
    Gradually add the sugar, one spoonful at a time, mixing well between additions.
  5. Fold in the Flour:
    Sift the flour mixture into the whipped eggs little by little, folding gently.
  6. Prepare the Butter and Water:
    In a small bowl, melt 1 dessert spoon of butter in 4 dessert spoons of boiling water. Once melted, fold this mixture into the batter gradually.
  7. Bake the Cake:
    Divide the mixture evenly between the tins and bake in a preheated oven at 180°C (350°F) for 20 minutes.
  8. Cool and Turn Out:
    Let the cakes cool for about 15 minutes before turning them out onto a wire rack.
  9. Store and Serve:
    Wrap the cooled sponges in aluminum foil with baking paper between them to keep fresh for a couple of days.

Serving Suggestion:

  • Whip up some cream and chop fresh strawberries.
  • Spread strawberry jam on one sponge, then add the whipped cream.
  • Top with the second sponge and dust with icing sugar for a delightful finish.

Enjoy your homemade sponge cake, a simple yet delicious treat that’s sure to impress!

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