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.)
Esta historia es de la edición Issue 69 2021 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición Issue 69 2021 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.