Jono has inherited this recipe for a never-fail Sponge Cake from his Nan and Mum in Australia. We’ll call it an Aussie Sponge as it’s not the usual Victoria Sponge. Very moreish and can be decorated in many ways. We just added some of our Strawberry and Pimm’s Jam, a bit of cream and a dusting of icing sugar. The cake lasted only 5 minutes (we had some help).
Aussie Sponge
- 4 eggs – separated
- scant 250ml of castor sugar
- 250ml self raising flour – sifted 3 times
- 1 tbsp hot water
Beat the egg whites until very stiff, then slowly beat in the castor sugar.
Beat in the egg yolks, one at a time, taking care not to over beat.
Fold in the sifted flour with a fork, then fold in the hot water.
Divide the mixture between two sandwich tins and bake for 12-15 minutes or until the cake is lightly coloured and the sides spring back from the edges of the tin. Turn out onto a clean tea towel and cool.
This looks amazing. I love catching recipes from other parts of the world! They always inspire me to try new things!
Tried, tested and succeeded. Never fail recipe! Love the twist of your strawberry and pimms jam.
That looks very yummy, I definitely want to taste this!