Easy Peasy Sponge Cake

This is a very easy to make sponge cake that you can use as a base for a myriad of desserts. As sponge fingers for a tiramisu, for a durian cake or for a simple victoria sponge cake with jam and cream.

I made it for my Uncle's birthday, layered it with hazelnut crunch and coated it with chocolate ganache. I made it a day before and the crunch was not really crunch anymore, it ended up chewy, which was a disappointment but the sponge was brillant.


This is all you need.

INGREDIENTS
4 eggs
½ cup castor sugar
2 tbsp custard powder
¾ cup cornflour
½ tsp bicarbonate of soda
½ tsp cream of tartar

METHOD
· Preheat oven to 175C.

· Whisk the eggs and sugar together until thick. (As picture above.)

· Sieve the dry ingredients together 3 or 4 times.

· Gently fold the dry ingredients into the whisked egg base using a fork.

· Pour into prepared cake tin/s (buttered and floured, or paper-lined).

· Bake in preheated oven for 20-25 minutes. Remove from oven and allow to cool.

I took this while waiting for my cake. Two things I can't live without, my kitchenaid and my oven!