- \n
- Make sure you beat the egg whites into a frenzy and for quite a few minutes<\/span>. \u00c2\u00a0I beat them for approximately 7 minutes. \u00c2\u00a0If you don’t beat your egg whites enough, you will end up with one very sunken, sad looking sponge indeed.<\/li>\n
- Use cornflour for a lighter textured sponge.<\/li>\n
- The last tip is to use a high sided tin for getting the height into your sponge. \u00c2\u00a0Hope that helps!<\/li>\n<\/ol>\n
Sponge ingredients –<\/strong><\/p>\n
4 eggs (or 5 small)
\n3\/4 cup castor sugar
\n1 cup cornflour (use actual corn cornflour if you want it gluten free)
\n1\/2 tsp bi-carb soda
\n1 tsp cream of tartar<\/p>\nLemon filling –<\/strong><\/p>\n
2 medium lemons
\n1\/2 cup pure icing sugar
\n1\/4 cup cornflour
\n1 cup water
\n2 tsp butter or non-dairy spread<\/p>\nMethod:<\/strong><\/p>\n
Separate eggs. \u00c2\u00a0Beat egg whites and sugar until light and fluffy, approximately 7 minutes. \u00c2\u00a0Add in egg yokes, one at a time, beating between additions. \u00c2\u00a0Sift cornflour, bi-carb and cream of tartar twice. \u00c2\u00a0Add it to the sponge mix and stir gently<\/em> (you don’t want to loose all that beautiful air you just beat in) until cornflour is just mixed through. \u00c2\u00a0Pour into a prepared cake tin that has been lined with baking paper and lightly sprayed with cooking spray. \u00c2\u00a0Cook for approximately 20 minutes @160 degrees celcius. \u00c2\u00a0Once cooked, remove from oven, cool and cut in half.<\/p>\n
In a saucepan, place the zest and juice of two lemons. \u00c2\u00a0Sift in the cornflour and icing sugar. \u00c2\u00a0Mix and add the water. \u00c2\u00a0Place on stove and whisk until it thickens. \u00c2\u00a0Place filling in the middle of the sponge and replace the top. \u00c2\u00a0Dust sponge with icing sugar. \u00c2\u00a0Enjoy!<\/p>\n
Variation –<\/strong><\/p>\n
300ml whipping cream
\n1 punnet of strawberries<\/p>\nWhip cream until thick. \u00c2\u00a0Spread half of the cream through the middle of the sponge. \u00c2\u00a0Cut strawberries in half and place half the amount in the middle of the sponge with the cream. \u00c2\u00a0Replace the top half of the sponge and spread with remaining cream and decorate with the rest of the strawberries.<\/p>\n
![\"\"](\"http:\/\/www.embracingitall.com\/wp-content\/uploads\/2010\/10\/Spongecake.jpg\" "\\"Spongecake\\"")
<\/a>One slice in never enough!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"
There’s nothing like a good old family recipe is there! (I promise to list some ‘secrets’ below). \u00c2\u00a0This sponge is no exception. \u00c2\u00a0I have fond memories of eating it as a child. \u00c2\u00a0 The lemon filling has a delicious tang. … Continue reading