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Never Fail Sponge Cake
Never Fail Sponge Cake
Cakes

Never Fail Sponge Cake

4.1
15 mins
20 mins
Easy
12

Just like the name states - never fail sponge cake. Too easy!

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  • Ingredients
  • Method

Ingredients

  • 4 eggs
  • 1 Tbsp boiling water
  • ¾ cup Chelsea White Sugar (170g)
  • 1 Tbsp Edmonds Standard Grade Flour in a 250ml cup; fill up rest of cup with Edmonds Cornflour
  • 2 tsp Edmonds Baking Powder
  • Whipped cream and jam or lemon curd, to sandwich cakes together
  • Strawberries, to decorate (optional)
  • Chelsea Icing Sugar, to dust

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...
details
White Sugar

White Sugar

The uniform size of the...
details
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=226, results=[{comment_text=Never fails :), approved=true, user_name=Jenny, hs_createdate=1752979065970, rating_new__1_5_=5, id=104217431486}, {comment_text=I've used this sponge cake recipe heeeeeps of times..always works so well!!, approved=true, user_name=Summer, hs_createdate=1752098709511, rating_new__1_5_=5, id=30521556862}, {comment_text=It works, only took 50yrs to find a recipe works to a tee, approved=true, user_name=Germaine, hs_createdate=1751326881750, rating_new__1_5_=5, id=30148896056}, {comment_text=Perfect, approved=true, user_name=Joe, hs_createdate=1750309500051, rating_new__1_5_=5, id=29699912359}, {comment_text=Yup, perfectly yum!, approved=true, user_name=Kim Ostermeyer, hs_createdate=1749870955898, rating_new__1_5_=5, id=29487523159}, {comment_text=DO NOT MAKE THIS. Calls for so many egg yolks and so much cornflour, It just tastes like straight egg. No vanilla or anything to balance that either. Tastes like egg with a very flour-ey texture., approved=true, user_name=River, hs_createdate=1749685107131, rating_new__1_5_=1, id=29421137957}, {comment_text=very good cake,I was concerned about how much mix it made but the cake rose up HEAPS and is very tasty, approved=true, user_name=Elvira, hs_createdate=1748569923250, rating_new__1_5_=5, id=28735492262}, {comment_text=Easy to make, delicious, approved=true, user_name=Caroline, hs_createdate=1748234644281, rating_new__1_5_=5, id=28516874790}, {comment_text=This is my go to cake absolutely love this recipe so easy my grandchildren love it, approved=true, user_name=Josie, hs_createdate=1747789788891, rating_new__1_5_=5, id=28150193543}, {comment_text=It was great, will try again <3, approved=true, user_name=Fernalice, hs_createdate=1747370409206, rating_new__1_5_=5, id=27891882936}]}
Reviews
226

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Method

Preheat oven to 180°C bake. Grease 2 x 20cm round sponge tins and line with baking paper.
Beat 4 egg whites with the boiling water until stiff. Add Chelsea White Sugar slowly. Beat until dissolved. Mix in yolks one at a time.
Place Edmonds Standard Grade Flour in a 250ml cup, then fill the rest of the cup with Edmonds Cornflour. Sift into the sugar and egg mixture with Edmonds Baking Powder. Fold in.
Divide mixture between the two sponge tins and bake for 20-25 minutes, until pale golden and cooked through.
Once cooked, and while still in the tin, drop sponges from a height of 30cm onto the bench.  The sponges should then hold their height, and not go flat once cool.
When cool sandwich together with cream and jam or lemon curd. Decorate with strawberries, if desired, then dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Icing Sugar

Icing Sugar

Icing sugar can also be...
details
White Sugar

White Sugar

The uniform size of the...
details
Reviews
226

What did you think of this recipe?

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