| Ingredients |
One
20cm (8 inch) round |
Two
20 cm (8 inch) round
One 22cm (9 inch) round |
Two
22cm (9 inch) round
One 25cm (10 inch) round |
| Eggs (large) |
2
|
3 |
4 |
Caster Sugar
(Superfine sugar) |
1/4 cup
|
1/2
cup |
1/2
cup |
All purpose flour
(Plain flour)
|
1/2cup |
3/4
cup |
1
cup |
Cooking Time
|
20-25
minutes |
25-30
minutes |
3
30-50
minutes |
How
to make
1. Preheat the oven to 180C (350F)
2. Lightly brush the pan with oil and lightly dust
with flour.
3. Line the base of the pan with greaseproof paper.
4. In a heatproof bowl whisk together the eggs and
sugar until throughly blended.
5. Place the heatproof bowl over a saucepan of
simmering water and continue to whisk the mixture until it is thick and
pale.
6. Remove the bowl from the saucepan and continue
to whisk until the mixture is cool and leaves a thick trail on the
surface when the beaters are lifted.
7. Sift the flour onto the surface of the mixture.
8. Using a spatula, carefully fold the flour into
the mixture until combined.
9.
Pour the mixture into the prepared cake pan and bake in the
oven for the required time, or until the cake springs back
when lightly pressed in the center.
10. Allow the cake to cool in the pan for 5 minutes, then
turn out. Remove the greaseproof paper form the base of the
cake, invert and leave to cool completely on a wire rack.
(cake
pictured is not
this recipe, serving idea only)
This sponge
cake has been soaked in Tres Leches sauce,
drizzled with Dulce de Leche and frosted
with Swiss Meringue. Picture by Creamy
Cakes
|
Making
your own wedding cake and are unsure of how many cakes you
will need to serve your wedding guests, see our easy to follow cake
portions
and cake size chart here.
|
