Sponge Cake

A firm sponge, perfect for trifle or lamingtons and unchanged in the Edmonds Sure-to-Rise cookery book since the 1930s.

1 hour

Prep Time

(28)

Keep my screen awake

Ingredients

3 eggs;
pinch of salt;
¾ cup Chelsea Caster Sugar
1 cup Edmonds Standard Grade Flour
1 tsp Edmonds Baking Powder
50g butter, melted (or Olivani Spread)

Method

Preheat the oven to 180ºC. Lightly butter a 20cm square cake tin and line the base with baking paper.
Beat the eggs with the salt until very foamy, this will take about one minute with an electric beater. Add the sugar gradually, beating very well, and keep beating for about 5 minutes until the mixture is very pale and fluffy.
Sift together the flour and baking powder, then sift them again onto the egg mixture. Fold the flour gently into the egg and lastly fold through the melted butter.
When everything is well combined, pour the mixture into the prepared tin and bake for 25 to 30 minutes until the sponge cake is golden, well risen and springs back when lightly touched.
Place on a wire rack to cool.

Add your review

Linda Pikari

Really helpful

Hazel

It was ok and make prep time sorter because Chelsea
recipe for 15 minutes prep 20 minutes to make and bake

Not me

Loved with cream and jam

Leonie

Easy, great instructions. Not sure if it's my oven, but golden on top at 20 minutes, but base still needed a bit more, and had to cover with foil for 3 more minutes.

Baking pal

Very very good

Slayyyy

So gooooood

Slayyyy

its rly good

Anselma Ponting Fielding

Excellent recipe and thank you your

Monkey

Yum

Mary

Best ever sponge.

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Sponge Cake

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