Food Academy- Sponges and Meringues

Remember to properly sort out the baking paper (base and sides) in the tin, use cooking spray to stick the paper to the tin.
It also very important to have the oven at the right temperature.
Drop the sponge on the floor, once it comes out of the oven.
Note: Use a cornflour with gluten in it (I used Homebrand).
Good luck.

FIELDER'S SPONGE SANDWICH

3 eggs                               1 tsp baking powder

4 ozs (1/2 cup) sugar                       1 dsp flour

2½ heaped tbsp cornflour

Beat egg whites to a stiff froth and add yolks.  Add sugar gradually and beat till stiff and sugar has dissolved.  Add sifted cornflour, flour and baking powder. Slowly mix together. Bake in two 8” sandwich tins at 180^oC for 15 minutes.  Drop both tins on floor when cooked.

MERINGUES (Alison Holst)

1 egg white                        ³/₄ - ⁴/₅ cup sugar

1 tsp vinegar                     1 tsp vanilla

2 tbsp boiling water

Measure all the ingredients in the order given into a small bowl.  Stand in container (sink) filled with very hot water.  Beat until smooth and piled high.  Run a sheet of greaseproof paper under cold tap and place the wet side down on oven tray.  Put small spoons of mixture on paper and bake 130-140^oC for one hour.