Egg Recipes

Traditional Country Sponge Cake

Ingredients

1 cup self-raising flour
4 large Golden eggs, separated
2/3 cup caster sugar
1 cup cream
1 teaspoon imitation vanilla essence
1/2 cup strawberry jam and icing sugar, for decoration

Method

Preheat oven to 180c.
Line 2 shallow 20cm round cake tins with baking paper.
Sift the flour three times onto greaseproof paper. Place egg whites in small, clean, dry mixing bowl. Beat until firm peaks form. Add sugar gradually, beating constantly until mixture is glossy and thick.
Beat egg yolks lightly and add to egg white mixture. Beat for a further 20 seconds. Transfer mixture to large mixing bowl. Using a metal spoon, fold in flour quickly and lightly.
Spread the mixture evenly into prepared tins. Bake for 20 minutes or until sponges are lightly golden and shrink from sides of tins. Leave the sponges in tins for 5 minutes before turning onto wire rack to cool.
Beat cream and essence in small bowl until stiff peaks form. Spread one sponge layer with jam & cream. Top with other layer, dust with sifted icing sugar just before serving.