SPONGE

April 2021

4 fresh eggs room temp
1/2 cup sugar
! dessert spoon golden syrup
! dessert spoon melted butter
1/2 teaspoon cream of tartar
1/2 cup corn flour
2 dessert spoon SR flour
2 teaspoon custard powder

  1. preheat oven 160 C
  2. grease and line 2sponge tins
  3. melt butter with goldern surup and 1/2 a vanilla pod
  4. measure and sift all the flours together several times
  5. beat egg white into sift peaks gradually add sugar
  6. beat eggyolks to pale and fluffy then add butter and goldern surup
  7. Beating egg white stream in the creamed egg yolks
  8. Fold through gently the sifted flours
  9. pour into tins and bake for about 15 - 20 min
  10. Cool and put layer together with fresh whipped cream and fruit(mango or berries)

 

NOTE for a Cinnamon Fluff Sponge subsitute custard powder for cocoa powder and add 1 teaspoon cinnamon and 2 teaspoons ground ginger.... ice with a chocolate ganache and fill with whipped cream