You don't see many people bothering to make sponge cakes these days. This recipe is one of my Mum's and I have to confess that it's been a long time since I made a sponge. Mum use to make excellent sponge cakes - and mostly in the Aga (wood stove).
So what's makes a sponge different to other cakes? There's no butter for a start - that's why they are usually covered in jam and cream. The way it is made is another. Lot's of beating to add air to the mix and make them light.
- 3/4 cup plain flour
- 1 tsp cream of tartar
- 1/2 tsp bicarbonate of soda
- pinch salt
- 4 tsp cocoa powder
- 4 tsp cornflour
- 3 eggs
- 1 cup sugar
- 1/2 tsp butter in half cup boiling water
- Beat eggs and sugar for 15 minutes in the mixmaster
- fold in sifted dry ingredients
- quickly add the butter/water mixture
- pour into two small greased and floured sandwich tins
- bake 15 mintues in a moderate oven.
- fill and top with whipped cream and enjoy.