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Light As Air Sponge
Sponge cake recipe from Edmonds cook book
Ingredients
3 eggs, separated
3/4 cup caster sugar
3/4 cup Edmonds Fielder's cornflour
1 tablespoon Edmonds plain baking flour
1 teaspoon Edmonds baking powder
2 teaspoons golden syrup
1 tablespoon boiling water
Method
Beat egg whites until stiff
Beat in sugar then yolks
Sift cornflour, flour and baking powder into egg mixture
Add golden syrup dissolved in boiling water and mix gently with a metal spoon
Pour into two greased and lined 20 cm sandwich tins
Bake at 190°C for 20 minutes or until cake springs back when lightly touched
Leave in tin for 5 minutes before turning out onto a cooling rack
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