Featherlight Sponge Recipe
Ingredients
| 150 g - 5 oz plain flour | ||
| 55 g - 2 oz corn flour | ||
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 150 g - 5 oz caster sugar | ||
| Eggs | 2 , separated | |
| Corn oil | 3.5 Fluid Ounce | |
| Water | 3.5 Fluid Ounce | |
Directions
Sift all the dry ingredients twice.
In a separate bowl beat the egg yolks well until light and then beat again with the corn oil and water.
Stir this liquid into the dry mixture then beat well to form a batter like mixture.
Whisk the egg whites stiffly before very lightly folding into the mixture.
Prepare 2 tins by lining with lightly greased, paper.
Bake in a pre heated oven for around 25 minutes.
When cooled sandwich together with red jam and fresh cream.
In a separate bowl beat the egg yolks well until light and then beat again with the corn oil and water.
Stir this liquid into the dry mixture then beat well to form a batter like mixture.
Whisk the egg whites stiffly before very lightly folding into the mixture.
Prepare 2 tins by lining with lightly greased, paper.
Bake in a pre heated oven for around 25 minutes.
When cooled sandwich together with red jam and fresh cream.
Chef
