Birthdays are particularly special in our house, so I thought I would give a good old-fashioned sponge a whirl for a good old-fashioned man. Mum passed this recipe on to me a few years ago; therefore, it was time to attempt it.
There’s no long story and scrolling to the recipe here, so let’s get to it!
Award Winning Old Fashioned Sponge
- 3/4 Cup cornflour
- 1 Tbsp custard powder
- 4 Fresh eggs
- 3/4 Cup caster sugar
- 1/2 Tsp baking soda
- 1 Tsp vanilla extract
- 1 Tsp cream of tartar
- Pinch of salt
Preheat your oven to 175 degrees, fan bake, and line a spring-form cake tin with baking paper.
- Separate your egg yolks from the egg white. Putting the egg whites into a mixing bowl and setting your egg yolks aside for use later in the recipe.
- Use either an electric hand mixer or a cake mixer to beat the egg whites until soft peaks form. You should be able to hold it over your head without the contents leaving the bowl.
- Add the sugar gradually to your egg whites and beat until stiff peaks form and the contents are glossy. The mixture should look similar to pavlova or meringue mixture.
- In a separate bowl, sift all your dry ingredients together. Then sift it another three times before adding it to your egg mixture. This step is essential as this is what helps with retaining that light and fluffy sponge appearance.
- Fold in your egg yolks and vanilla extract, and fold the dry ingredients with a spoon.
- Spoon the mixture into your lined cake tin. Drop the cake tin on the bench twice, then place the tin into the preheated oven.
- Bake for 30-35 minutes until the cake comes away from the edges of the tin and is a lovely golden colour.
- Once the cake has been baked, remove it from the oven, drop it on your chopping board once, and then leave it to cool.
- Decorate once the cake has cooled with strawberry jam, fresh strawberries and cream.