Australian 2-Layer Sponge Cake
- 3 eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1 tsp baking powder OR 1/2 tsp cream of tartar and ¼ tsp baking soda
- ¼ cup water
- 1 Tbsp salted butter
- Jam (raspberry or apricot)
- Whipped cream
- Preheat oven to 180 degrees C or 160 degrees C convection.
- Grease and flour two 18 cm round cake tins.
- Separate egg whites from yolks.
- Beat egg whites until stiff.
- Add yolks, then sugar, whisking till mixture is stiff and thick.
- Mix together then stir into egg mixture: flour, cream of tartar and baking soda OR baking powder.
- Boil water and butter.
- Pour onto cake mixture and stir lightly but thoroughly.
- Pour batter into prepared tins and bake 15-20 minutes.
- Turn out onto wire racks to cool.
- Join layers of sponge cake together with raspberry or apricot jam and whipped cream.
9" Sponge Cake Layer
Makes a one-inch tall cake layer.
1. While the eggs are still cold, separate:
- 2 large eggs
2. Set aside yolks and egg whites to come to room temperature.
3. Cut a round of parchment paper to fit inside an ungreased
- 9" springform pan
4. Preheat oven to 350 degrees F.
5. Sift and then measure into a bowl:
- 1 cup plus 2 Tbsp cake flour OR 1 cup all-purpose flour
- 2/3 cup white granulated sugar
- 1/4 tsp salt
7. Make a well in the centre and add:
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 beaten egg yolks
- 1 tsp vanilla
8. Beat at low speed until combined, then at high speed 3 minutes.
9. In separate bowl, beat until stiff peaks form:
- 2 egg whites
- 1/4 tsp cream of tartar
10. Pour over cake batter and gently fold in.
11. Pour batter into parchment paper lined springform pan.
12. Bake in preheated 350 degree F oven 25-30 minutes.
13. Invert cake, still in pan, on a wire rack OR balance the edges of the cake pan upside down on the edges of four inverted glasses.
14. Leave cake, upside down, to cool completely.
15. Run a knife around the sides of the cake to loosen, then remove from pan.
