Trifle Sponge
By Chelsea SugarPage views: 153112Delicious trifle sponge recipe.
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20 reviews
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Difficulty Easy
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Prep time 15 mins
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Cooking time 15 mins
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Serves
10
4 eggs
3/4 cup Chelsea Caster Sugar
3/4 cup flour
1/3 cup corn flour
1 tsp baking powder
Preheat the oven to 190°C. Grease or oil spray and line a 20 x 20cm cake tin, ensuring the baking paper is about 2cm above the edge of the tin.
Beat the eggs with the Sugar, until thick and the Sugar is dissolved. Gently fold in the flours and baking powder.
Pour into the prepared tin. Bake for 15-20 minutes or until cooked. Invert the pan and cool the sponge on a wire rack.
Just tried this recipe and it was so easy and came out perfect..normally I buy the trifle sponge but not many shops stock them.if they do...then its from the fridge or freezer and very hard and dry. I'm glad I tried this recipe and will definitely not go for the shop bought ones again. I doubled the recipe and baked it in the black oven tray for 20 minutes.. oh...I added a tbs of vanilla essence. I used 7 extra large eggs . I left out 1 egg.
This is absolutely perfect for trifle. It tastes like sponge fingers from the 70s.
I added some vanilla essence and needed slightly more sugar.
This was awful. Smelled and tasted eggy, made the mistake of using it in my truffle and was gross.
How anyone who has followed this recipe can call it their go to recipe must be lacking in taste buds.
A sponge should never need a rising agent the lightness should be purely physical.. seperate the eggs mix egg yolk, half of sugar, till light and fluffy fold in flower, corn starch ( half as much as recipe).. whisk egg whites and rest of sugar till stiff peaks are forming.. fold with wooden spoon into mixture and bake as in recipe.. for further info or if Chelsea wants a proper chef to make there recipes then right a review with an email and I'll let you in on plenty more secrets..
After years of using shop bought sponge in my Christmas trifle, I decided to try this recipe out (even though it only has one rating).
It's very simple and easy to put together; the corn flour is what makes it light. The only thing I would add is vanilla extract (I put around 1/4 tsp).
I baked mine in a 25cm square tin in the middle of the oven for 25 mins, turning it halfway through baking. Unlike other sponge recipes, this one holds its shape after baking and doesn't sink in the middle.
I left it to cool overnight on a rack with a teatowel covering it, and cut it into cubes in the morning using a bread knife. It was airy and sweet and will absorb the liquids in a trifle well. This is my go-to from now on. (Xmas 2016)
Fabulous trifle sponge recipe. Much more enjoyable to make than return to the supermarket at this stage on Christmas Eve.
So good! i had to use normal flour instead of corn flour so it tasted tough but, with milk it was really nice
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