Sponge Cake

Aaah, the classic Kiwi Sponge cake.
This is just one of many recipes for this iconic dish.
You could do this recipe twice and have a double sponge cake with cream or jam in the middle.
Make sure you mix the eggs and sugar well (until light and creamy) before folding in the dry ingredients.

Sponge Cake

Equipment

·      Large mixing bowls

·      Egg beater

·      Measuring cup/spoons

·      Cake tin (round or square)

·      Sieve

·      Baking paper

Ingredients

·      Eggs, 3

·      Castor sugar, 3/4 cup

·      Flour, 1 cup

·      Baking powder, 1 tsp

·      Salt, pinch

·      Butter, 50g, melted

·      Cream, 1/4 cup, whipped

·      Jam, 1 Tbspn

Method

Oven on to 175⁰C.

1.    Beat the eggs and salt together.

2.    Add sugar and beat until thick.

3.    Sift flour and baking powder together.

4.    Carefully add to egg mixture.

5.    Fold in the butter.

6.    Pour into a greased and lined deep cake tin.

7.    Bake for 20 minutes or until cake springs back.

8.    Leave for 10 minutes to cool down in tin before turning out onto a cooling rack.

9.    Whip the cream.

10. Carefully spread the jam on the top of the sponge.

11.  Serve with the cream.