Ingredients
4 large eggs, separated (room temperature)
3/4 cup Chelsea White Sugar
3/4 cup cornflour
2 Tbsp custard powder
3 tsp baking powder
Chelsea Icing Sugar to dust
Method
Preheat oven to 180ºC. Well grease and baking paper line two 23 cm sandwich cake tins.
Beat egg whites until stiff. Slowly add sugar & beat until mixture is stiff and glossy, with sugar dissolved. Add the yolks, one at a time, mix in well.
Sift together cornflour, custard powder and baking powder.
Gently fold dry ingredients into egg mixture using a metal spoon.
Pour half the mixture into each prepared tin. Bake for 15 – 20 mins without opening the oven door whilst cooking. The cakes should shrink slightly from the sides of the tins and spring back when gently touched.
Cool for 10 mins in the tin then turn out onto wire rack covered in a tea towel or paper towel to prevent a rack imprint on the sponges.
When cool, fill with whipped cream and fruit and sprinkle with a fine dusting of icing sugar.
Special thanks to Dorothy Cashmore for use of this “Best Ever” recipe
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 174 people added this to their Favourite Recipes.
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