How amazing does this look?! This one is coming to you from Andrea Appleby – a recipe with a beautiful and long history.
I am really humbled that she would share it with me and all of you!
Andrea said, “It was handed down to me from my mum, who is now 92. I grew up on a wheat farm outside Wangaratta (the youngest of 7 children) and we grew all our food ourselves. Mum would bake everyday with a wood oven (after chopping the wood herself). Some days when I would get home from primary school (Carraragarmungee that is) mum would get me to ice the sponge and we would have it for afternoon tea. When I was on maternity leave 2nd time around in 2005, I taught myself how to make the sponge cake myself.”
“A recipe has no soul, you as the cook must bring soul to the recipe.” Thomas Keller
Andrea’s Sponge Cake
Serves 8 very happy people
(makes one cake)
4 eggs (room temperature) separated
3/4 cup caster sugar
3/4 cup cornflour (Kream brand)
1 tablespoon custard powder
1 teaspoon cream of tartar
1/2 teaspoon baking powder
1 cup cream (whipped / beaten)
1 cup icing sugar mixed pulp of fresh passionfruit for the icing
What do I do now?
Prepare 2 round / heart shaped cake tins with spray or butter and line the bottom with paper. Pre-heat Oven to 170 degrees celsius (I use fan forced).
Beat egg whites until stiff.
Add caster sugar slowly until glassy and all sugar dissolved.
Then add yolks, one at a time.
Combine dry ingredients into a sifter – then sift 4 times. Sift dry ingredients over egg mixture and fold gently with love.
Pour evenly into two tins – settle mixture a little with a gentle shake.
Bake for 15 minutes (exactly).
Remove and bang tins and quickly turn out onto wire rack that’s been covered with a tea-towel. Important to cool straight away.
Once cool, fill sponge with beaten cream.
Top with icing.
Anything else I should know?
Eat with love in your heart!