Sponge Cake

Summer entertaining is easy with this relaxed, oven-fresh sponge cake.

The ingredient of Sponge Cake

• 2 eggs
• 1 3 cup 75g sugar
• 1 4 cup 60ml milk
• 30g unsalted butter
• 2 3 cup 100g self raising flour
• 1 1 2 tablespoons cornflour
• 1 2 teaspoon cream of tartar

The Instruction of sponge cake

• preheat the oven to 180u00b0c and grease and line a 20cm x 30cm lamington pan with baking paper
• beat the eggs with electric beaters for 5 minutes or until thick and pale gradually add the sugar beating constantly until dissolved set aside
• combine the milk and butter in a saucepan over low heat stirring until the butter has melted remove from heat and set aside to cool slightly
• sift the flours and cream of tartar into a bowl fold half the flour mixture into the egg mixture then fold in the milk mixture fold in the remaining flour mixture then pour the batter into the prepared pan bake for 10 12 minutes until lightly golden and firm to the touch
• cool the sponge cake in the pan for 5 minutes then invert on a wire rack and allow to cool completely

Nutritions of Sponge Cake

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