Time 30m Yield 2 sponges Number Of Ingredients 6 Steps:
Beat whites of eggs until stiff. Add yolks and sugar. Sift all flours together & fold into mixture. Divide into 2 greased & lined sandwich tins preheat oven to 190c place on middle shelf reduce heat to 170c & cook for 20 minutes this is for fan forced oven. for oven not fan forced, preheat to 200c then reduce to 180c. when cooked cool on rack fill with jam and fresh cream and enjoy.
Time 1h15m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F. Set oven rack to second-lowest position). Prepare an ungreased tube pan with removable sides. Sift together the flour, baking powder and salt. In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more). Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes). Add in sifted flour mixture alternately with water; beat until just blended. In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture. Transfer to the ungreased tube pan. Bake for 55-60 minutes. Immediately turn the pan upside down and cool completely before removing.
More about “never fail sponge cake recipes”
Time 2h10m Yield Makes Slices Number Of Ingredients 0 Steps:
Warm oven to 170c/fan oven 150c, Line a 20cm tin with baking parchment Chop up the pineapple and put it with its juice into a saucepan. Add the halved cherries, butter, fruit and sugar, Warm to melt but don’t boil. Leave to cool a bit. When cooled stir in flour and eggs. Pour into prepared tin and bake for 1 1/2 hours.
