Grandma’s Sponge Cake
My grandma, my dad’s mum, was a champion sponge cake–maker. Not a Royal Easter Show–type champion, but a local Berry Show regular First. A sponge beloved by all who ate it. And remembered today, for heaven’s sake. Is there likely to be anything you make that people will remember forty years after you’re gone?
Food is evocative. I would cherish every bite. Because a cake is never just a cake, particularly when it’s someone’s signature. It’s a sweet reminder of kitchen hours and bowl lickings and tea-time treats.
In the clipped-together recipes Auntie Narelle sent, there was a ‘mock cream’ recipe to fill the sponge sandwich, which I've included below.
Alternatively, this sponge is absolutely delicious joined together with a good layer of Lemon Curd and whipped cream. I'm pretty sure Grandma would approve.
I hope you make this, and love it as much as we do.
Ingredients 11
4 free-range eggs, separated
Pinch salt
170 g caster sugar
1 tsp vanilla essence
125 g cornflour (cornstarch)
1 1⁄2 tbsp plain flour
1 1⁄2 tsp baking powder
For The Filling
90 g butter, softened
90 g icing sugar, plus extra for dusting
1 tbsp hot water
jam, to spread
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Method 9
Preheat the oven to 180°C (360°F).
Grease, flour and line 2 x 20 cm (8 in) round cake tins.
Beat the with a until soft peaks form. Gradually beat in the , a bit at a time, then continue beating until thick and glossy.
Whisk the together with the and slowly drizzle into the whites. Beat until combined.
Sift together your , , and , then sift over the egg mixture.
With a light hand, fold the mixture together using a spatula. Don’t stir it; you’ll knock all the air out.
Divide the batter evenly between the two tins and bake for 18–20 minutes.
To make the filling, soften the and whip together with the and .
Spread onto the underside of one cooled cake, spread jam onto the underside of the other, join them together and sprinkle the top with more .
