There’s nothing like a good old family recipe is there! (I promise to list some ‘secrets’ below). Â This sponge is no exception. Â I have fond memories of eating it as a child. Â The lemon filling has a delicious tang. Â It’s gluten free and you can make it dairy free if you use a non-dairy spread in the filling. Â Of course you can fill it with whipped cream and fresh strawberries. Â Yum!
- Make sure you beat the egg whites into a frenzy and for quite a few minutes. Â I beat them for approximately 7 minutes. Â If you don’t beat your egg whites enough, you will end up with one very sunken, sad looking sponge indeed.
- Use cornflour for a lighter textured sponge.
- The last tip is to use a high sided tin for getting the height into your sponge. Â Hope that helps!
Sponge ingredients –
4 eggs (or 5 small)
3/4 cup castor sugar
1 cup cornflour (use actual corn cornflour if you want it gluten free)
1/2 tsp bi-carb soda
1 tsp cream of tartar
Lemon filling –
2 medium lemons
1/2 cup pure icing sugar
1/4 cup cornflour
1 cup water
2 tsp butter or non-dairy spread
Separate eggs. Â Beat egg whites and sugar until light and fluffy, approximately 7 minutes. Â Add in egg yokes, one at a time, beating between additions. Â Sift cornflour, bi-carb and cream of tartar twice. Â Add it to the sponge mix and stir gently (you don’t want to loose all that beautiful air you just beat in) until cornflour is just mixed through. Â Pour into a prepared cake tin that has been lined with baking paper and lightly sprayed with cooking spray. Â Cook for approximately 20 minutes @160 degrees celcius. Â Once cooked, remove from oven, cool and cut in half.
In a saucepan, place the zest and juice of two lemons. Â Sift in the cornflour and icing sugar. Â Mix and add the water. Â Place on stove and whisk until it thickens. Â Place filling in the middle of the sponge and replace the top. Â Dust sponge with icing sugar. Â Enjoy!
300ml whipping cream
1 punnet of strawberries
Whip cream until thick. Â Spread half of the cream through the middle of the sponge. Â Cut strawberries in half and place half the amount in the middle of the sponge with the cream. Â Replace the top half of the sponge and spread with remaining cream and decorate with the rest of the strawberries.