Home Recipes Margaret McHugh's Sponge Cake

Margaret McHugh's Sponge Cake

Margaret McHugh's Sponge Cake

This is an adaption of a classic recipe from passionate baker, Margaret McHugh.



4 large eggs, separated, room temperature 

113g sugar

100g Edmonds Fielder's Cornflour

28g Edmonds Standard Grade Flour

1 tsp Edmonds Baking Powder


  1. Pre-heat the oven to 190°C
  2. Prepare two 20cm sandwich tins by spraying with cooking spray, flouring, and then lining the base and the sides with baking paper. Allow the baking paper to extend well above the tin sides.
  3. In a clean mixing bowl, beat the egg whites until soft peaks form, then add the sugar gradually, spoon by spoon. Beat well till thick and glossy.
  4. Add the yolks one by one, and then gently fold in the triple-sifted flours and baking powder using a silicone spoon.
  5. Bake for 25 to 30 mins in the middle of the oven. Keep an eye on it from about 20 minutes to avoid over-baking.
  6. When you remove the cakes from the oven, drop each tin onto the bench from a height of 25 - 30cm (from shoulder height to bench).
  7. Leave for 10 minutes before turning out.


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