LIGHT as AIR
The Australian Women's Weekly Food|Issue 69 2021
The mythology surrounding the classic sponge cake can make attempting it a daunting prospect. But have no fear, we’ve done all the heavy lifting for you!
LIGHT as AIR

FEATHERLIGHT SPONGE

PREP + COOK TIME 40 MINUTES (+ STANDING) SERVES 10

4 eggs, at room temperature

¾ cup (165g) caster sugar

1 cup (150g) wheaten cornflour

¼ cup (30g) custard powder

1 teaspoon cream of tartar

½ teaspoon bicarbonate of soda

300ml thickened cream

1 tablespoon icing sugar

1 Preheat oven to 200°C/180°C fan. Grease and flour two deep 20cm round cake pans; shake out excess flour.

2 Beat eggs and caster sugar in a large bowl with an electric mixer for 7 minutes or until thick and creamy. (If you are using hand-held electric beaters, use a small bowl to beat the eggs and sugar, then transfer to a large bowl to stir in the dry ingredients.) To test if the mixture is the right consistency, turn off the mixer, then lift the beaters; the mixture should form thick ribbons (this is known as ‘ribbon stage’).

3 Sift dry ingredients twice onto a piece of baking paper. Sift flour mixture a third time evenly over egg mixture. Using a balloon whisk or large metal spoon, quickly and lightly fold flour mixture through egg mixture until combined.

4 Divide mixture evenly between pans; tilt pans to spread mixture to the edge. (To ensure the quantity in each pan is exactly the same, place a cake pan on a set of scales; set the weight button to zero; fill each pan, adjusting the mixture until both pans weigh the same.)

هذه القصة مأخوذة من طبعة Issue 69 2021 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة Issue 69 2021 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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