Sponge cake

afternoon-tea

...

Some words: This is a credit to Ral the sponge and scone queen; it's about 6 stories high if you have the skills... I do not hence the lack of photos. I am still rubbish at sponges but it turns out I'm not a huge fan anyhoo. I did learn in the test kitchen that the cooking time is important and it will sink in the centre if you overcook

Added: 2nd February, 2021

Credit: Ral Cogs

Ingredients

4 eggs, separated
pinch of salt
3/4 cup castor sugar
2 heaped tsp baking powder
1 heaped cup cornflour

Method

Set oven to 190ºc
Beat egg whites and salt until stiff
Add sugar a little at a time. To test it is properly beaten in, rub a little of the meringue between your fingers; if it is smooth and not gritty, you are done
Beat in egg yolks, one at a time
Fold in sifted dry ingredients with a metal spoon
Divide evenly into two paper lined and greased, deep sponge tins (max 20 cm)
Bake for 20 to 22 minutes; it is important to watch once you get to 20 minutes and not over bake
Fill with lemon curd and cream, stawberries and cream or just cream with passionfruit icing on the top