FEATHERLIGHT SPONGE CAKE

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Featherlight Sponge Cake image

The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results. http://www.seloger.com/immobilier/viagers/ville/

Provided by AltheaJack

Time 1h10m

Yield Serves 10

Number Of Ingredients 8

4 eggs
3/4 cup(s) superfine sugar
2/3 cup(s) cake flour
1/4 cup(s) custard powder or powdered instant vanilla pudding mix
1 teaspoon(s) cream of tartar
1/2 teaspoon(s) baking soda
1/3 cup(s) apricot jam
1 1/4 cup(s) heavy cream, whipped

Steps:

  • Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8-inch round cake pans.
  • Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans.
  • Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to cool.
  • Sandwich sponges with jam and cream.

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