Mum's Sponge Cake: Patrica Peile

This is a version of my mother sponge cake, I could never master the sponge while Mum could make one at such ease. I decide to give one last chance and have finally hit on it by using a 1970's Margaret Fulton's recipe which uses the method as mum by adding a final quick stir through of butter and hot water.

May 2024

Sponge Sandwich

EGGS MUST BE AT ROOM TEMPERATURE

for a 7 inch sponge sandwich tin

3 eggs

3/4 cup ( 4 1/2 oz  ) castor sugar

1 cup (4oz) SR flour

1 teaspoon butter 

3 tablespoon hot water 

for a 8 inch  sponge  sanwich tin

4eggs

1 cup ( 6 oz  ) castor sugar

1 1/2  cup (6oz) SR flour

1 teaspoon butter 

4 tablespoon hot water 

 

for a 9 inch sponge sandwich tin

5 eggs

1 1/4 cup ( 7 1/2 oz  ) castor sugar

1 3/4  cup (7oz) SR flour

1 1/2 teaspoons butter 

5  tablespoon hot water 

for a 8 inch recess sponge  tin

2 eggs

1/2 cup ( 3 oz  ) castor sugar

3/4  cup (3oz) SR flour

1/2 teaspoon butter 

2 tablespoon hot water 

  1. Grease two sandwich tin ( or one ressess tin) and dredge lightly with flour.Set oven temperature at a moderate (350 'F) . 170 C

  2. Separate eggs

  3. Siftflour 3 times
     
  4. Beat egg white stiffly and add sugar gradually (use about 3/4 of teh sugar)  beat until sugar disolves 

  5.  In a seaparte bowl beat eggs yolks untill creamy  and add the remaining sugar

  6. Fold gentle the two egg mistures 

  7. Fold the flour into the eggs delicately 

  8. Fold in the hot wate and butter quickly and lightly (DON'T OVER BEAT)

  9. Pour into prepared tins and bake for 20 minutes ( until sponge to touch and sides coming away) .

  10. Turn out on a wire rack  and cool