True Sponge Cake (contains No Fat)
Over a year ago
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Ingredients
- 80 grs (4 oz) caster sugar
- 2 large eggs
- 80 grs (4 oz) Sieved self-raising flour
Accompaniment
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Description
This is another of my Mum's recipes. She wrote it down on a scrap of paper but I think it's originally from her Be-Ro flour recipe book.
Method
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1
1) Break eggs in a bowl, add sugar and whisk well until thick, creamy and almost white in colour. The mixture should leave a trail when the whisk is removed. This step is VERY IMPORTANT, if the mixture isn't whisked enough the cake won't work, it will come out rubbery.
2) Lightly fold flour into mixture (best use a metal spoon)
3) Pour into well-greased 18cm. (7in.) cake tin.
4) Bake in moderate oven 180ºc, 350ºf, gas mark 4 for about 30 mins. (Avoid opening oven door during baking)
5) When cool slice and spread with jam and cream.
Chef's Tips
As this cake has no fat it is very important to beat the eggs and sugar really really well.
Obviously it's easier to use an electric mixer. If you whisk by hand place the bowl over hot water to give a faster result.
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the egg and sugar mix should be beaten/whipped until a letter S trailed on the surface is visible for at least seven seconds.
When adding the flour, ( which should be self raising flour or all purpose flour with raising agent added) be sure to use a metal spoon and gently fold it into the mixture.NO STIRRING
Gently pour into your chosen baking tin and take care not to either bang the tin or the oven door.
my mother always make sponge cake for my birthday and it taste so great in my belly lol
Hi Louise-
I'm sorry to hear that this cake didn't work for you. I must confess I had to bake quite a few sponge cakes before I got the hang of it!! (my first efforts weren't even fit to make a trifle:)
As you say beating the eggs and sugar is the key - the mixture should be a very pale yellow colour and resemble a merengue mixture (quite stiff)
Then when you fold in the flour (tip- sieve the flour 2 or 3 times to get more air in) be very careful, try and keep as much air in as possible.
Good luck with your next cake!!
The recipe really emphasises the need to beat the egg and sugar for a long time: I thought I had but the final cake was solid! It did make a very good trifle base instead though!
I probably whisked using an electric whisk for arounf 10 mins. Would like to try it again but does anyone have an idea where I went wrong?