Sponge Cake

1 servings

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Sponge Cake Ingredients

4 Eggs; separated	1 tb Custard powder
1 Pinches salt	1 ts Cream of tartar
3/4 c Caster sugar	1/2 ts Bi-carbonate of soda
3/4 c Cornflour

Instructions for Sponge Cake

1. Pre-heat oven to 180deg.C. Grease two 20cm cake tins or line with Glad Bake. 2. Beat egg whites with salt, then add sugar slowly to form a soft meringue. Beat in egg yolks. 3. Sift remaining ingredients three times and fold into egg mixture. Spoon into prepared tins and bake for 15-20 minutes. Test with a wooden skewer and when cooked, remove from oven and turn onto cooling rack. Do not leave upside down on the rack because the top has a tendency to stick. 4. To serve, the cake may be filled with whipped cream and strawberries or home-made lemon butter. Converted by MC_Buster. Per serving: 270 Calories (kcal); 18g Total Fat; (60% calories from fat); 22g Protein; 4g Carbohydrate; 748mg Cholesterol; 357mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: CakeCuisine: Uncategorized