Wendy’s Sponge Cake
SERVES 8 PREPARATION & COOKING 40 MINUTES (PLUS STANDING)
4 eggs ¾ cup caster sugar 1 cup wheaten
cornflour ¼ cup custard powder 1 teaspoon cream
of tartar ½ teaspoon baking
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1. Position the oven shelves to make sure the pans fit correctly. Preheat oven to 200°C. Brush a little melted butter evenly between two deep 22cm round cake pans. Sprinkle base and sides with a little flour, shaking out excess flour.
2. Beat eggs and sugar in a small bowl with an electric mixer for 7 minutes or until thick and creamy, and sugar has dissolved. Transfer mixture to a large, wide bowl.
3. Sift dry ingredients twice onto a piece of baking paper. Sift flour mixture a third time evenly over the egg mixture. Using a balloon whisk or a large metal-slotted spoon, quickly and lightly fold flour mixture through egg mixture until incorporated.
4. Pour mixture evenly into pans, tilting pans to spread mixture to the edge. Tap the base of the pans with your fingers to break any large air bubbles.
5. Bake sponges for 20 minutes or until the sponge springs back when touched lightly in the centre. Turn sponges immediately, topside up, onto baking paper-covered wire racks to cool.
6. Fill and top sponges with jam, cream and fresh berries.