Vanilla Sponge Cake

Name: Vanilla Sponge Cake
Total time: 1800 s
Cuisine: British
Ingredients: 225 g margarine; 200 g white sugar (or more but not more than 250g); 300 g cake flour; 3 tsp baking powder; 1/2 c cornflour; 6 large eggs, separated; 250 ml milk; 1 Tbsp vanilla extract; Cream of tartar (1/8 tsp for every egg-white)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I’m thankful to God I’ve finally gotten back my groove on making a bombshell vanilla sponge. I wondered for a while if I’d still be able to make it half as good. Baker’s block it might have been but all the same over and done with that phase.

Bianca Mwale @bianca_eatsy

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Ingredients

30 minutes

225 gmargarine
200 gwhite sugar (or more but not more than 250g)
300 gcake flour
3 tspbaking powder
1/2 ccornflour
6large eggs, separated
250 mlmilk
1 Tbspvanilla extract
Cream of tartar (1/8 tsp for every egg-white)

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Steps

30 minutes

1

Preheat oven for not less than 30 minutes at 180C. Line three 7” cake pans with parchment
2

Beat margarine and sugar until creamy and doubled in volume
3

Into the mixture add egg yokes and vanilla and beat to combine
4

Sift together flour, baking powder and cornflour. Add this to the creamed mixture in 3 additions, alternating with milk
5

In a separate clean and dry mixing bowl, whisk on high-speed egg-whites and cream of tartar to stiff peaks
6

Fold stiff egg whites into the cake batter
7

Pour into three 7” cake pans and bake for 30 minutes or until golden brown and cooked through
8

When you lightly press on your cake it should spring back, the inside should be fluffy/spongy and the crumb should be tender