Sponge Cake Recipe NZ | Edmonds Cooking

Ingredients

3 eggs;
pinch of salt;
¾ cup Chelsea Caster Sugar
1 cup Edmonds Standard Grade Flour
1 tsp Edmonds Baking Powder
50g butter, melted (or Olivani Spread)

Method

Preheat the oven to 180ºC. Lightly butter a 20cm square cake tin and line the base with baking paper.
Beat the eggs with the salt until very foamy, this will take about one minute with an electric beater. Add the sugar gradually, beating very well, and keep beating for about 5 minutes until the mixture is very pale and fluffy.
Sift together the flour and baking powder, then sift them again onto the egg mixture. Fold the flour gently into the egg and lastly fold through the melted butter.
When everything is well combined, pour the mixture into the prepared tin and bake for 25 to 30 minutes until the sponge cake is golden, well risen and springs back when lightly touched.
Place on a wire rack to cool.

Add your review

None of your business

It is delicious my family said it is a 10\10 I love this recipe

Grace

A true recipe,Excellent. Thank u.

Vicki reay

So easy to make....
Delicious result

Alex Lewis

Is was pretty good

----

it ended up pretty dense and only a little fluffy/airy

Ella Quinlivan

Great and easy recipe for all ages. I am eleven and I have completed this recipe with both my friend and by myself. Five stars!

Karlee

Turned out perfect

Anselma Fielding

Very helpful ingredient thank you

Cheryl

Lovely simple sponge cake - I used olive oil margarine and added a little more of it, plus added vanilla essence, cooked for 30 minutes 160c fan bake. Result was so light and fluffy - using it to make trifle but will make it again just for a cream and jam option.

Lottie

Add a little vanilla and some more butter for a more moist and flavoured cake otherwise delicious

« previous 1 2 3 next »

Sponge Cake

Products used in this recipe

Add your review

More Recipes