Sponge sandwich

Sponge sandwich

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 cup s.r. flour
A pinch salt
3 eggs
3/4 cup caster sugar
1 teaspoon butter, melted
3 tablespoons hot water
jam, for filling
icing sugar, for dredging

Method

  1. Preheat the oven to 180°C. Grease 2 x 18 cm sandwich tins and dust lightly with a little flour. Line the bases with baking paper. Sift the flour and salt together 3 times.
  2. Separate the eggs. Beat the whites stiffly, and add the sugar gradually, beating until thick. Add the yolks, and gently fold into the egg mixture. Fold in the sifted flour, lightly and evenly. Fold in the melted butter and hot water quickly and lightly. Turn into the prepared tins and bake for 20 minutes. Turn out and cool on a wire rack. When cool, fill with slightly warmed jam and dredge with icing sugar.

For a 20 cm sponge sandwich:

Ingredients

Quantity Ingredient
4 eggs
1 teaspoon butter, melted
1 cup caster sugar
1 1/2 cups s.r. flour
4 tablespoons hot water
1/4 teaspoon salt

Method

  1. Preheat the oven to 180°C. Brush 2 x 20 cm sandwich tins with melted butter, dust with flour then line the bases with baking paper. Follow the method for a sponge sandwich. Pour the mixture into the tins and bake for 20–25 minutes. Cool on a wire rack.

For a 23 cm sponge sandwich:

Ingredients

Quantity Ingredient
5 eggs
A pinch salt
1 1/4 cups caster sugar
1 1/2 teaspoons butter, melted
1 3/4 cups s.r. flour
5 tablespoons hot water

Method

  1. Preheat the oven to 180°C. Brush 2 x 23 cm sandwich tins lightly with melted butter, dust with flour then line the bases with baking paper. Follow the method for a sponge sandwich. Put the mixture into the prepared tins and bake for 30 minutes, or until the cake springs back when lightly touched.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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