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Standard sponge cake

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 5
Servings 0
Time 15 minutes


  • 5
    large eggs, separated
  • 165
    castor sugar
  • 3
    cream of tartar
  • 120
    cake flour
  • pinch salt


30‑35 minutes
Beat whites until stiff but not dry, gradually beat in 100 g (120 ml) castor sugar, adding a little at a time. Add cream of tartar. Beat yolks until thick and light in colour. Add remaining sugar and beat well. Fold into egg white mixture. Sift flour and salt together, then sift layer by layer over egg mixture, gently folding in each layer with a spatula. Divide batter between two lined 18 cm cake tins and tap lightly to break bubbles. Bake in preheated 180 °C oven for 30-35 minutes, until crust is light brown and cake springs back when touched gently. Makes 1 x 18 cm layered cake.

Read more on: bake  |  eggs

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