Dad's 3-egg Sponge
Ingredients
3 eggs, of the same size and at room temperature (if you can get fresh duck eggs, these are better, because you get a really really white sponge!)
pinch of salt
1/2 cup caster sugar
1/2 cup cornflour
1 tsp plain flour
1 tsp baking powder
Description
A good sponge, is the epitome of sweet lightness.
My Dad trialled many, many sponge recipes, but decided on this one to produce the lightest sponge.
Recently, I had a source of fresh duck eggs and when you use duck eggs you get a magnificently white sponge - it takes sponge making to a whole new level!
Method
Preheat oven to 190C and grease and line 2 x 20cm sponge (i.e. low sided cake) tins.
Separate eggs. In a bowl, beat the egg whites and salt until stiff peaks are formed.
Add sugar to the stiffened egg whites gradually and beat again until stiff and the sugar has been dissolved. Add egg yolks. Stir until well blended.
Sift cornflour, flour and baking powder together and then fold this into the egg mixture.
Pour into prepared cake tins. Bake for 15-20 minutes, or until cake springs back, when lightly touched.
Leave in tins for 10 minutes, before turning out onto wire rack to cool.
When cool, spread one of the sponges with raspberry jam and top with whipped cream. Place the other sponge on top of the cream and dust the top with icing sugar.
Categories
now to save this recipe to 'My Recipes'
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