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Cakes

Fielder’s classic sponge

This is a very old original recipe that was sourced from an early editioncook book. This sponge is light, airy and moist, with addditional notes for sponge success.

3 no.7 eggs, separated
1/2 c caster sugar
1/2 c cornflour
2 tsp plain flour
1 tsp baking powder, rounded

Preheat oven 180°C for a round or square pan (or to 190°C) for a baking sheet, position a rack in the lower third of the oven.
Line bases of two 20 cm sponge tins with waxed or greased baking paper. Note: greasing the sides of the tin is unnecessary. Use 20×5 cm square cake pan (for trifles), or a 33×45 cm rimmed baking sheet (for swiss roll) or for double trifle sponge.

With an electric mixer (hand-held or a stand mixer fitted with the whisk attachment), beat the egg whites until peaks just fold over when beater is removed. Slowly add caster sugar.
Continue to beat until the mixture is stiff and the sugar dissolved.
Add the egg yolks, beat until the mixture has tripled in volume and fall in a slowly dissolving ribbon when you lift the beater (4 minutes). Be careful not to overbeat the mixture, as that will make the cake drier and coarser.
Sift together cornflour, flour and baking powder three times.
Using a fine-mesh sieve, sift one-third of the flour mixture over the eggs. Fold with a large metal spoon until the flour is blended into the batter, using an up, down and over movement – DON’T STIR. Repeat with two more batches. Do so will prevent the flour from weighing down the eggs.
Pour into the prepared tins and bake for 15-20 minutes (Do not open the oven door, before 15 minutes).
Sponges are ready when the top is golden and springs back if touched lightly in the centre (or a toothpick or skewer inserted in the center comes out clean). An overbaked cake will be dry and, if you’re making a swiss roll, will crack while rolling.
Allow to cool for 5 mins in the tins. Loosen the sides with a knife and turn on to a cake cooler rack. Remove lining paper, turn right side up.

Hints For Sponge Making
1. Always have eggs at room temperature.
2. Speed is essential from the moment dry ingredients are added to entering the oven.
3. To check sugar is dissolved rub a little mixture between fingers. You should not feel any sugar crystals.
4. Drop filled tins before putting in the oven and after removing from oven.
5. A sponge always shrinks slightly away from the sides of the tin when it is cooked.

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