FOR 2 EGG SPONGE
2 Eggs
1/3 c Caster (granulated) sugar
2 tb Cornflour (cornstarch)
2 tb Plain flour
2 tb Self-raising flour
FOR 3 EGG SPONGE
3 Eggs
1/2 c Caster sugar
1/4 c Cornflour
1/4 c Plain flour
1/4 c Self-raising flour
FOR 4 EGG SPONGE
4 Eggs
2/3 c Caster sugar
1/3 c Cornflour
1/3 c Plain flour
1/3 c Self-raising flour
Date: Mon, 18 Mar 1996 18:03:34 -0500
From: kmeade@ids2.idsonline.com (The Meades)
This is a favorite never-fail sponge recipe: it does not contain liquid or
butter, which makes it ideal for Swiss rolls. It is simple to adapt to many
flavors and will work as a cake or a roll. Have eggs at room temperature.
Beat whole eggs in small bowl with electric mixer until thick and creamy
(the small bowl is necessary to give maximum volume to eggs); beating time
on a moderately high speed should be about 7 mins. Add sugar, about 1
tablespoon at a time, beating after each addition until sugar is dissolved.
While eggs and sugar are beating, prepare pans by greasing evenly (see lift
of pan sizes below); and sift dry ingredients together 3 times, to aerate
and mix the flours.
When sugar is dissolved, transfer mixture to larger basin; this makes it
easier to fold the ingredients through the egg mixture *it is not necessary
to transfer the 2 egg mixture to a larger basin). Sift the flours over the
egg mixture, use a spatula to lightly fold the flours through; heavy
handling at this stage will give a flat, tough sponge. Spread mixture
evenly into pan, bake in moderate oven for cooking time specified below.
When cooked, sponge will have shrunk very slightly from side of pan and top
of sponge will feel springy when touched gently with fingertips. Turn
sponge immediately onto wire rack to cool, then reverse sponge so that wire
rack does not mark the top.
Cake Pans and Cooking Times:
For 2 egg: Deep 20cm round cake pan or recess pan about 20 mins. A deep pan
is preferable rather than a sandwich pan as the sponge will be less crusty
on top because the high sides protect the top during cooking.
For 3 egg: 2 deep 17cm cake or sandwich pans about 15 mins, or 25cm x 30cm
Swiss roll pan about 12 mins.
For 4 egg: 2 deep 20cm round cake pans about 20 mins, or deep 23cm round
cake pan about 40 mins.
Fill and ice sponges as desired.
Variations:
1. Citrus: Beat in 2 teaspoons of your favorite grated citrus rind with the
sugar. Try lemon, mandarin, lime, orange or grapefruit.
2. Nut: Fold in 1/4 cup of any type of ground nuts with the flours.
3. Chocolate: Fold in 60g grated dark chocolate with the flours.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
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Yields
8 Servings