Runner-up Sponge Cake King Noel's recipe
Sponge Cake Queen finalist Noel's recipe
4 large eggs separated
3/4 cup sugar (caster gives a finer texture but I mostly use ordinary)
1 cup self-raising flour (1 cup plain flour plus 1 teaspoon cream of tartar and 1/2 teaspoon bi-carb soda)
1 tablespoon cornflour
3 tablespoon hot milk
1 tablespoon melted butter/margarine
1 teaspoon vanilla extract
1. Preheat oven on to a very moderate temperature - 175°C (165°C fan-forced). Grease two deep 8 inch (20cm) round tins using butter or margarine.
2. Sift flours 3-4 times and leave in sifter. I use baking paper to sift onto, making it easy to return the flour back into the sifter.
3. Heat milk and butter in a cup until butter is melted. Sit cup in a container of boiling water to ensure butter does not solidify before adding to mixture.
4. Separate egg whites into warm mixing bowl and place yolks in a cup. Beat egg whites and salt on high speed until slightly stiff and then slowly add the sugar.
5. Once peaks will hold - add the egg yolks and continue beating until large bubbles rise in the mix and break. Once ready remove the mixmaster and sift the flours evenly over beaten eggs.
6. Using a wire spoon gently fold the flours into the egg mix until evenly distributed.
7. Fold in vanilla and milk and butter mixture until all signs of butter disappear. I like to use a tablespoon at this final stage, just to ensure there is no flour in the wire spoon, and also to help place the mixture into the prepared tins. Gently” bang” each tin on a hard surface to settle the mixture but also to remove air bubbles at the surface of the mix.
8. Bake about 20 minutes. The sponge will leave the sides of the tin when cooked and will be nearly silent when placed to the ear.
9. When cooked place tin on cold wet cloth , use a flat knife to help loosen cake from tin and place on paper on a cake cooler. Allow to become completely cold before filling / decorating.
1. Have everything ready before you start beating the eggs.
2. To help eggs beat up quickly and to avoid over beating (resulting in a coarse texture).
3. Use an appropriate bowl size for the number of eggs used.