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Vanilla Bean Sponge
Prep time: 30 minutes
Cooking time: 15 minutes
Makes 1x20cm sponge
3 eggs, room temperature & separated
3
/
4
cup caster sugar
1 vanilla bean, split and seeds removed
1 cup self raising flour, sifted
1. Grease and flour a 20cm cake tin.
Preheat oven to 180°C.
2. In a mixing bowl, place the egg whites.
Beat until soft peaks form, using high
‘HI’ speeds.
3. Add caster sugar and beat until mixture
is thick and glossy. Beat in the egg yolks
and vanilla, continue mixing until the
mixture is well combined.
4. Stop the mixer and remove beaters. Using
a large metal spoon or a plastic spatula
fold in the flour and 3 tablespoons of
water. Make sure the mixture is well
combined and take care not to over beat
as you will lose the air bubbles and the
mixture will be flat and tough.
5. Spoon the mixture evenly into the
greased tin and bake for 20-25 minutes
or until a skewer is inserted in the centre
and it comes out clean.
6. Once cooked run a knife around the sides
of the cake to loosen the sponge from the
pan and gently tap the bottom of the pan,
turn out onto a cooling rack. Allow to cool
before using.
Note: If you do not have vanilla beans use a
vanilla extract or essence remembering that
the extract is concentrate so only use a drop.
Serving suggestion:
When cake is cool, cut and spread the base
with your favourite jam and top with firmly
whipped cream. Place one sandwich on top
of the other to make 1 cake. Sift with icing
sugar for a plain effort or use more whipped
cream and top with fresh berries.
12
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