Recipe Submitted By:

June Cooper's sponge

Time Cooking: 0:20

My now 86 year old auntie is a great cook and this was her best friend's recipe for a wonderful light sponge. Auntie Bon would serve with whipped cream between the two cakes and on top with passionfruit pulp


3 - 4 eggs (4 if small)
3/4 Cup castor sugar
3/4 Cup cornflour
1 Tablespoon custard powder
1/2 teaspoon bicarb soda
1 teaspoon cream of tartar
1 teaspoon vanilla


Preheat oven to 180*C

Make sure the eggs are at room temperature, Seperate eggs and beat the whites till stiff, add the sifted sugar and beat till meringue like consistency.

Add yolks and vanilla and beat till thick and creamy and sugar is dissolved.

Sift dry ingredients twice and then fold into the mix using a knife.

Bake in 2 x 20cm cake tins in the middle of the oven for 20 - 22 mins.

They are cooked when spring lightly back with finger, and still pale golden colour. Cool slightly on cake cooler before turning out.

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