How to make The Perfect Sponge
A sponge is something that has a pedigree…. in our minds. Grandmothers are known to be able to make them, along with CWA members. Well, now you can make one. With a sponge you can make birthday cakes or cupcakes, charlottes, tiramisu and trifle- if you want. The point is, that once you know how to make a sponge you can make lots of things!.
Sponges and indeed the majority of cakes that are light and fluffy are about air. It is an egg and flour concoction suspended by …. air. Beating so much air into the cake with eggs that when it is cooked the air is trapped. This is what sponge is about.
DO NOT try to make a sponge with a stick blender or a food processor. Just don’t even try.
If you don’t have a mixer, then we will have to find another cake for you.
For those with mixers…. don’t make it once, make it at least 3 times before you give up. The ingredients are very cheap so, you can afford to practice.
The Perfect Sponge Recipe
- 3 whole eggs 70 gm medium / room temperature if possible
- 125 gm caster sugar
- 50 gm flour
- 25 gm cornflour 11/2 Tablespoon
- 1 teaspoon baking powder
- 1 pinch salt
Set the oven to 190 (375F) .Cake tin square or round approx 23cm . Lined and sprayed
- Beat the eggs with the pinch of salt till light and fluffy and white
- Gradually add sugar a tablespoon at a time.
- To occupy your self, sift the flours and baking powder. Don't stop, do it twice.
- Once all the sugar is added beat for another few minutes.
- Fold the flour through the mixture very gently by hand folding over and over to keep the air in. Don't over fold, just till the flour is incorporated. Pour straight into the baking tin.
- Bake for approx 20 to 25 minutes.
- When touched you will hear the bubbles but it will feel firm and be golden brown.
- Beat the egg and sugar till it is doubled or tripled in volume. You cannot over beat it. When adding flour fold, to keep the air in.