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Beat the eggs lightly, add the sugar and beat again until stiff and creamy, and keeps its shape. Add the sifted dry ingredients, and fold in gently. Pour the batter into a greased and floured tin, and bake at 190°C, 375°F for 20 to 25 minutes or until springy to touch.
It’s never been known to fail!
Heidi Kempster's sponge cake. Originally from Alison Sparkes.
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