Dessert: Sponge Cakes
The best way to fold in the dry ingredients of a sponge mixture is to use your hands.
Ingredients
3 eggs
1/2 c. superfine sugar
1/4 c. cornstarch
1/4 c. all-purpose flour
1/4 c. self-rising flour
Instructions
Preheat oven to 375 degrees F or 350 degrees F, fan-forced. Line 10 holes of 12-hole muffin pan with paper cases.
Beat eggs in small bowl with electric mixer about 5 minutes or until thick and creamy; gradually add sugar, one tablespoon at a time, beating until sugar dissolves between additions. Transfer to large bowl.
Meanwhile, sift the dry ingredients twice, then sift over egg mixture; fold ingredients together.
Drop 1/4 cup of mixture into cases. Bake about 25 minutes. Turn cakes immediately onto wire rack, then turn top-side up to cool.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
