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Cornflour Sponge Cake

Cornflour Sponge Cake

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Cornflour Sponge Cake

Just three ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.
By Ann Low
Cornflour Sponge Cake

4.3 from 19 reviews
Cornflour Sponge Cake
 
Prep Time
Cook Time
Total Time
 
Just three ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.
Author:
Recipe Type: Baking
Ingredients
  • 3 Eggs (65g each)
  • ½ cup (110g) Caster sugar (used 85g)
  • ¾ cup (110g) Corn flour, sifted twice
Instructions
  1. Preheat oven to 180C. Grease with butter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.
  2. Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
  3. Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
  4. Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean.
  5. Turn sponge onto a wire rack to cool.
  6. Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.
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