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Never Fail Plain Sponge
4 x 60g eggs, separated
¼ cup caster sugar
1 cup self-raising flour
3 tablespoons water
1. Beat egg whites in mixing bowl on
Speed 5 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 overmix.
5. Divide mixture evenly between 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.
NOTE: sponge cakes are best
served on the day made as
they do not store well due to low
fat content.
Pavlova
Serves 4-6
3 x 60g egg whites
3 tablespoons water
1 cup caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour
Whipped cream and passionfruit pulp,
for serving
1. Line a baking tray with baking paper
and draw a 20cm circle in the middle.
2. Preheat oven at 150ºC.
3. Beat egg whites in mixing bowl on
Setting 5 until stiff peaks form.
4. Add water and continue beating.
Gradually add sugar until well
combined.
5. Using Speed 3, add vinegar, vanilla
and cornflour.
6. Spread mixture into circle on prepared
bake paper. Smooth top surface and
sides of pavlova shape.
7. Bake in slow oven 150ºC for 45-50
minutes. Turn off oven and allow to
pavlova to cool in oven.
8. Carefully slide pavlova from bake
paper onto serving dish. Decorate
with whipped cream and drizzle with
passionfruit pulp.
KHM10_IB_FA.indd 18 11/02/10 9:32 AM