LIGHT as AIR

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!

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.)