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Never Fail Sponge Cake
Never Fail Sponge Cake

Never Fail Sponge Cake

15 mins
20 mins

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

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  • Ingredients
  • Method


  • 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...
White Sugar

White Sugar

The uniform size of the...

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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.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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