TK Club Members Favourite Recipes
Each month I share with you a favourite recipe here in my TK Club.
This month it’s Aunty Barbs Sponge Cake.
Aunty Barbs Sponge Cake
Ingredients
4 eggs (room temp.) if eggs are small use 5
½ cup castor sugar (white and sifted)
½ cup corn flour
½ self raising flour
1 teaspoon boiling water
1 teaspoon butter
For Decorating
Whipped cream
Strawberry jam
Icing sugar
Method
Pre-heat oven to 190 degrees
Separate eggs.
Beat egg whites until stiff, gradually adding in the castor sugar
Turn beater speed back and add egg yolks
Fold in by hand sifted self raising flour and corn flour, alternately adding in melted butter and boiling water
Don’t over stir
Grease and line 2 cake tins
Pour equal amounts of batter into cake tins
Gentle drop the tins onto the bench top to remove any air bubbles
Put in the oven to bake for approx 15 minutes
When cooled, decorate the middle with jam and cream and sift over some icing sugar for the final touch!
A special note from Aunty Barb – when the cakes come out of the oven, be sure they are not near a fan or draft, this will have them sinking before your eyes!
Note from Tania
When I was a little girl and my cousins and I would be celebrating our birthday, Aunty Barb would always make a variety of delicious cakes and sweet treats. Her sponge cake was always a birthday cake favourite. When she got married over fifty years ago, she bought 2 heart shaped cake tins and these were the tins she would always make her famous sponge cakes in. Even though those tins are a little worse for the wear these days, she still brings them out on special occasions to make this recipe.
Enjoy,
TK xx
NB If you would like me to try out one of your favourite recipes here in the TK Club just email me the recipe (ingredients and method) and tell me why it is a favorite in your family and we’ll share it here for everyone to try out! Email info@taniakernaghan.com
