Feather Light Sponge
Ingredients
On the table: 1 hour
Serves: 8-10
4 x59g eggs
2/3 cup CSR Smart White Sugar Blend
2/3 cup wheaten cornflour
1/4 cup custard powder
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1/2 teaspoon vanilla essence
150ml thickened cream, whipped
1 punnet strawberries, sliced
Method
- Preheat oven to 190 ºC conventional or 170º C fan forced. Grease sides and baking paper line bases of 2 x 20cm sponge pans.
- Beat eggs and CSR Smart White Sugar Blend with electric mixer for 10 minutes or until thick and creamy. Have eggs at room temperature to ensure maximum volume when beating.
- Sift dry ingredients 4 times, then sift over egg mixture, gently fold in dry ingredients and vanilla. Do not over mix.
- Divide mixture evenly between the 2 pans. Bake for 20 minutes or until mixture starts to pull away from edges of the pans. Turn out immediately onto baking paper lined wire rack to cool. Enjoy filled with a thin layer of whipped cream and sliced strawberries. Dust the top with icing sugar.
To make an upside down fruit sponge cake:
Simply melt 10 g butter. Peel & slice 1 large - pear or apple. Drizzle butter onto base of baking paper lined sponge pan. Sprinkle with 2 teaspoons CSR Smart White Sugar Blend & 1/2 teaspoon ground cinnamon, top with thinly sliced fruit. Pour sponge over apple and cook as above.
Comments
As a light alternative, cream can be replaced with reduced fat vanilla yoghurt.
NUTRITIONAL ANALYSIS*
(July 2005)
Per serve (90g)
74kj (175 cal)
5g fat
28g carbs
17g sugars
4g protein
*Nutritional analysis of recipes calculated using FoodWorks ™ Professional Version 4.