Sunday, July 4, 2010

Sponge Cake

I have to say this sponge is so easy and yum.

Egg Replacer equivlant to 5 eggs *
Pinch Salt
1 Cup Caster Sugar
3/4 Cup Self Raising Flour
1/2 Cup Corn Flour
1/2 cup Strawberry Jam

Preheat oven to 180 or 160 fan forced. Line two 221/2 cm cake tines with baking paper.

Using electric beaters, beat egg replacer at high speed with pinch of salt, gradually adding sugar over a few minutes. Continue beating for about 10 mins, until mixture is fluffy and has increased in volume. Gently fold in the combined flours with a large metal spoon, being very careful not to knock the air out of the egg replacer mixture.

Pour in to prepared tins. Place both tins in the oven and bake for about 20-25 minutes or until they have risen, and turned golden.

Cool completely on a cooling rack and then spread the Jam on one of the cakes and then stack.

* I use Organs No Egg, egg replacer found in the health food section of most super markets .

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