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Sponge cake

Recipe from: 3/1/2000 12:00:00 AM
Ingredients 6
Servings 0
Time 15 minutes


  • 5
    large eggs, separated
  • 165
    castor sugar
  • 3
    cream of tartar
  • 120
    cake flour
  • apricot jam
  • icing sugar


30 minutes
Beat egg whites until stiff. Gradually beat in 100 g castor sugar, adding a little at a time. Add cream of tartar and beat well. Beat yolks until thick. Add remaining sugar and beat well. Fold into the egg white mixture. Sift flour over the egg mixture, a little at a time, folding each layer in with a spatula. Divide between two lined cake tins and bake in preheated 180 °C oven for 25 to 30 minutes. Cool and spread one layer with jam. Top with remaining layer and dust with icing sugar, or decorate with butter icing and sweets for children. Makes 1 x 18 cm layered cake.

Read more on: bake  |  eggs

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