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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Blow Away Sponge Recipe

4.8 stars - based on 6 votes
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This recipe for Blow Away Sponge is from Debbie's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs at room temperature
1/2 cup caster sugar
1/2 cup cornflour
1 tsp plain flour
1/2 tsp cream of tartar
1/4 tsp bicarbonate of soda
Directions:
Directions:
Preheat the over to 180ºC and line 2 x 20cm round baking tins. Separate the egg whites, reserving the egg yolks. Beat the egg whites until stiff peaks form, the type where you can safely tip the bowl over your head without fear of wearing them. Add the castor sugar gradually and slowly, allowing the sugar to dissolve into the egg whites. Then add each egg yolk one at a time, ensuring they are well combined before adding the next.

Sift all the flours together twice and then sift the flours for a third time over the egg mixture. Fold the flour mixture through using a metal spoon, taking care to fold and turn the bowl. Don't over work the mixture.

Pour the batter into the prepared tins and bake for 20 minutes.

Test the cake with a skewer making sure it is clean when you pull it out. Leave the cake to cool in the tins for a few minutes before gently removing. Allow to cool completely before decorating.

Fill with raspberry jam and whipped cream. Decorate by sifting icing sugar over top or as preferred.
Personal Notes:
Personal Notes:
This is a great cake if you're looking absolute lightness.

 

 

 

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