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Featherlight Sponge Recipe
|Plain flour||5 Ounce (150 Gram)|
|Corn flour||2 Ounce (50 Gram)|
|Baking powder||2 Teaspoon|
|Castor sugar||5 Ounce (150 Gram)|
|Eggs||2 , separated|
|Corn oil||3 1⁄2 Fluid Ounce|
|Water||3 1⁄2 Fluid Ounce|
Calories 198 Calories from Fat 85
% Daily Value*
Total Fat 10 g14.8%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol 35.2 mg
Sodium 158.6 mg6.6%
Total Carbohydrates 26 g8.6%
Dietary Fiber 0.33 g1.3%
Sugars 11.9 g
Protein 2 g3.5%
Vitamin A 0.8% Vitamin C
Calcium 6.7% Iron 1.7%
*Based on a 2000 Calorie diet
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.