Sponge Cake Queen finalist Janet's recipe
Janet Little, NSW finalist
Sponge Cake Queen finalist Janet's recipe
INGREDIENTS
5 eggs
pinch salt
1 cup caster sugar
3/4 cup self raising flour
1/2 cup cornflour
METHOD
1. Preheat oven to 180c and grease and flour 2 x 20cm cake tins.
2. Beat eggs and salt at high speed for 1 minute.
3. Then add the sugar and continue to beat at high speed for 5 minutes.
4. Carefully fold through the combined flours then pour into prepared cake tins and bake for 20 minutes.
5. Allow to stand for 5 minutes before turning out and allowing to cool on a wire rack.
JANET'S TIPS
1. Have eggs at room temperature.
2. Grease cake tins with unsalted butter (less chance of cake sticking).
3. Sift flours 3 times.
4. Fold flours through egg mixture with a large metal spoon or large whisk.
5. Don't be tempted to open oven door during cooking.
6. Use duck eggs instead of hen as they give a lighter colour to the sponge.
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