Sponge Roll

Master the art of rolling the sponge roll.

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Photo credit: Edmonds Illustrated Cookbook II
Ratings (1)
Prep Time: 40 mins Servings: 6-8
  • 3 eggs

    pinch of salt

    ½ cup caster sugar

    ½ tsp vanilla essence

    5 Tbsp Edmonds standard flour

    1 tsp Edmonds baking powder

    25g butter, melted

    FILLING:

    jam or lemon honey and whipped cream

  • 1. Preheat the oven to 190ºC. Lightly butter 2 x 20cm square sandwich tins and line the base and 2 sides with a piece of baking paper.

  • 2. Beat together the eggs and salt until fluffy, about 3 minutes, then add the sugar a little at a time and beat for 7 more minutes until a pale creamy colour and very thick. After 10 minutes beating the sugar will all have dissolved.

  • 3. Sift the flour and baking powder together, then sift them again onto the egg mixture and fold them in very gently using a fork or a slotted spoon. Lastly fold in the melted butter.

  • 4. Scoop into the prepared tin, spread out evenly and bake for 15 to 20 minutes or until the surface is lightly browned and the cake springs back when lightly touched.

  • 5. Leave in tins for 5 minutes before turning out onto a wire rack to cool.

  • 7. Spread one sponge with jam or lemon honey and whipped cream then sandwich together and dust with icing sugar.

Ratings

Whitley Frost-Saveaalii
Whitley Frost-Saveaalii
Marton

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