Light-As-Air Sponge

A delighhtly light sponge which lives up to its name.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 40 mins Servings: 8-10
  • 3 eggs, separated

    ¾ cup caster sugar

    ¾ cup Edmonds Fielder’s cornflour

    1 Tbsp Edmonds standard flour

    1 tsp Edmonds baking powder

    2 tsp golden syrup

    1 Tbsp boiling water

  • 1. Preheat the oven to 190ºC. Lightly butter two 20cm sandwich tins and line the bases with baking paper.

  • 2. Beat egg whites until stiff. Beat in sugar then yolks.

  • 3. Sift cornflour, flour and baking powder into egg mixture.

  • 4. Dissolve golden syrup in boiling water. Add to egg mixture, stirring in gently with a metal spoon.

  • 5. Pour mixture evenly into the sandwich tins.

  • 6. Bake for 20 minutes or until cake springs back when lightly touched. Leave in tins for 5 minutes before turning out onto a wire rack to cool.

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