Dessert: Featherlight Sponge Cake
The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results.
Ingredients
4 eggs
3/4 c. superfine sugar
.67 c. cake flour
1/4 c. custard powder or powdered instant vanilla pudding mix
1 tsp. cream of tartar
1/2 tsp. baking soda
1/3 c. apricot jam
1 1/4 c. heavy cream
Instructions
Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8-inch round cake pans.
Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans.
Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to cool.
Sandwich sponges with jam and cream.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
