Ciss’s sponge cake

Ciss’s sponge cake

By
From
Gran's Kitchen
Photographer
Sally Greer

“This is my mother’s recipe. For my wedding to Fred in 1938, my mother made a four-tier wedding cake and my Aunty Muriel made 25 of these sponges – all beaten by hand and cooked in our family’s range oven. They were all needed – the whole of Weymouth came!” - Dulcie

Ingredients

Quantity Ingredient
4 eggs, separated
170g caster sugar
1 tablespoon water
1 dessertspoon flour
2 teaspoons baking powder
pinch salt
1 teaspoon vanilla essence

Method

  1. Using an electric beater, beat egg whites stiffly. Heat sugar and water in pot until boiling, stirring continuously. Add to egg whites and beat, then add yolks and vanilla.
  2. Reduce beater speed and add sifted cornflour, flour, baking powder and salt a little at a time.
  3. Bake in moderate oven about 20 minutes at 160°C.

Note

  • Yes, those are the right quantities of ingredients!
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