Filter
Top Products
R14
NEVER FAIL PLAIN SPONGE
4 x 60g eggs, separated
¼ cup castor sugar
1 cup self raising flour
3 tablespoons water
1. Beat egg whites in the small mixing bowl on
Speed 12 until stiff peaks form.
2. Gradually add sugar and beat until thick and
glossy. Add egg yolks and beat well.
3. Sift flour.
4. Using Speed 1, gradually add flour and water
alternately, beat until smooth. Do not over mix.
5. Divide mixture evenly between the two
greased, floured and base-lined 20cm cake
pans.
6. Bake in a moderate oven 180ºC for 15-20
minutes or until cake springs back when
touched and comes away slightly from sides.
7. Cool for 10 minutes, turn out and cool on rack.
8. Spread middle and top of cake with fresh
strawberries and whipped cream.
Sponge cakes are best served on the day made as
they do not store well due to low fat content.
Cakes