Sponge Sandwich (Mararet Fulton 1968)
I think this is the recipe my mother used, Mum made the best sponge.
January 2025
Ingredients
- 4 eggs
- 1 cup caster sugar (6oz)
- 1 &1/2 cup S.R flour 6oz)
- pinch salt
- 1 teaspoon butter
- 3 tablespoons hot water
- 1 tsp vanilla extract
Method
Step 1
Preheat oven to 180 oC. Grease and flour( or use baking paper) two 20cm round cake tins.
Step 2
Separate eggs, Beat egg whites stiffly (firm peaks) then gradually add sugar until sugar disolves ( pinch a small amount between g fingers one should feel the suage grains).
Separate eggs, Beat egg whites stiffly (firm peaks) then gradually add sugar until sugar disolves ( pinch a small amount between g fingers one should feel the suage grains).
Step 3
While mixer is on high add in egg yolks one at a time until thick and creamy.
Step 4
Sift flour and salt twice. Sift a third time into the egg mixture. Using a large metal spoon, lightly fold flour mixture through egg mixture.
Step 5
Sift flour and salt twice. Sift a third time into the egg mixture. Using a large metal spoon, lightly fold flour mixture through egg mixture.
Step 5
Quickly add the hot water,melted butter and vanilla. Gently fold to combine. Do not stir. Divide evenly among prepared pans.
Step 6
Step 6
Divide mixture between the two prepared cake tins. Place in oven and bake for approximately 20 minutes or until sponge springs back when touched.
Step 7
Step 7
Remove sponge from oven. Allow a minute or too and remove from tin while warm. Cool on a wire cake rack.
