Basic sponge cake

This luscious sponge cake is easy to whip up for any family occasion.

• 1/3 cup (50g) plain flour
• 1/3 cup (50g) self-raising flour
• 1/3 cup (50g) cornflour
• 1/4 teaspoon salt
• 4 x 60g eggs, at room temperature
• 2/3 cup (150g) caster sugar
• Whipped cream and fresh fruit, for filling
• Icing sugar, for dusting

Energy 1016kJ	Fat saturated 1.00g
Fat Total 4.00g	Carbohydrate sugars 25.00g
Carbohydrate Total 44.00g	Dietary Fibre g
Protein 7.00g	Cholesterol mg
Sodium 112.60mg

All nutrition values are per serve.

1. Step 1

   Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.

2. Step 2

   Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.

3. Step 3

   Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.

4. Step 4

   Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.

5. Step 5

   Fill with whipped cream and your choice of fresh fruit. Dust with icing sugar.

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