Sponge Cake
User Reviews
5
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
366 kcal
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Course
Dessert
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Cuisine
Australian, British
Sponge Cake
Description
The Sponge Cake uses separated eggs, whisking egg whites to stiff peaks and gradually incorporating yolks and sugar to build volume and structure. The flour, cream of tartar, and cornflour sifted thoroughly, are folded gently to retain the airy batter. Adding melted butter combined with boiling water and baking soda improves the texture and moisture. Baked in a moderate oven for 50 minutes, the cake sets with a light and tender crumb.
The filling is a simple blend of condensed milk and freshly squeezed lemon juice, whisked to a thick consistency that provides a creamy and citrusy contrast to the cake layers. Assembly involves spreading a mock cream around the cake sides and topping, piped stars decoration, and filling the center with the lemon-condensed milk mixture, enhancing both flavor and presentation.
This cake works well as a celebratory or afternoon dessert, served sliced with its lemon filling providing a fresh note against the sweet sponge. The piped star decoration adds visual appeal, complementing any additional sugar flower garnishes.
Allow the cake to cool completely before assembly to prevent the filling from melting. Using a piping bag for the stars adds texture and detail. This method is adaptable to similar creams or decorations.
Ingredients
Sponge Cake
- 4 egg
- 1 cup caster sugar
- 1 cup plain flour (preferably cake flour)
- 1 teaspoon cornflour
- 1 tablespoon butter
- 4 tablespoons water boiling
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
Condensed Milk Filling
- 1 tin condensed milk
- 2 lemon plural
Instructions
Sponge Cake
- Separate egg whites from yolks.
- Whisk whites using a hand beater on low-medium speed until stiff.
- Add egg yolks and continue beating for another five minutes.
- Add sugar gradually to egg mixture while continuing to beat on low-medium speed.
- Sift flour, cream of tartar and cornflour three times.
- Fold dry ingredients through egg and sugar mixture using a spatula.
- Combine melted butter, boiling water and bicarb soda. Once combined, add to mixture and combine well using a spatula.
- Pour mixture into a lined round cake tin and bake in a moderately slow oven for 50 mins.
- Once cake is cooked, allow to cool for two minutes before turning out onto a cooling tray covered with two clean tea towels.
Condensed Milk Filling
- To make condensed milk filling, pour condensed milk into a bowl.
- Juice the two lemons and add the lemon juice to the condensed milk.
- Whisk by hand until mixture is an even, thick consistency.
Notes
- Cool the cake fully before applying the filling to ensure clean layers without melting.
- Use a piping bag with a star nozzle to create decorative edges for a polished look.
- The lemon juice in the condensed milk filling adds tartness that balances the sponge's sweetness.
- Consider garnishing with sugar flowers for an elegant finish suitable for special occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 66g | 22% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 102mg | 34% |
| Sodium | 176mg | 7% |
| Potassium | 329mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 15.6mg | 17% |
| Calcium | 162mg | 16% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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