Classic Cream Sponge
Classic Cream Sponge
Author: Gran
Recipe type: Cake
Ingredients
- 4 eggs, separated
- pinch salt
- 185 g castor sugar
- 90 g wheaten cornflour
- 90 g plain flour
- 3 level teaspoons baking powder
- 4 tablespoons water
- 2 level dessertspoons butter or margarine
Instructions
- Sift cornflour, flour and baking powder twice. Beat egg whites and salt till they are stiff. Add sugar gradually until mixture is thick and sugar dissolved. Add egg yolks. Sift in dry ingredients and fold. Add water and butter heated together. Pour into two greased and floured 20 cm sandwich tins. Bake in a moderate oven for 20 to 25 minutes. Join together with cream when cold.
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