{"id":"1e27185e-1f18-4207-aedd-a1f9ec40e74c","url":"https://recipestripper.com/recipes/1e27185e-1f18-4207-aedd-a1f9ec40e74c","source_url":"https://www.womensweeklyfood.com.au/recipe/baking/featherlight-sponge-31613/","title":"Best ever sponge cake","description":"A classic from our Test Kitchen Collection.","servings":10,"servings_text":"10","prep_time":"PT40M","cook_time":"PT0M","total_time":"PT40M","image_url":"https://api.photon.aremedia.net.au/wp-content/uploads/sites/4/2021/07/ig-sponge-cake-pulled-back.jpg?fit=1080%2C1080&format=auto","ingredients":[{"text":"4 eggs","item":"eggs","quantity":4},{"text":"¾ cup (165g) caster (superfine) sugar","item":"caster (superfine) sugar","quantity":0.75,"unit":"cup","metric_alternate":{"quantity":165,"unit":"g"}},{"text":"1 cup (150g) wheaten cornflour","item":"wheaten cornflour","quantity":1,"unit":"cup","metric_alternate":{"quantity":150,"unit":"g"}},{"text":"¼ cup (30g) custard powder","item":"custard powder","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":30,"unit":"g"}},{"text":"1 teaspoon cream of tartar","item":"cream of tartar","quantity":1,"unit":"tsp"},{"text":"½ teaspoon bicarbonate of soda","item":"bicarbonate of soda","quantity":0.5,"unit":"tsp"},{"text":"900 ml thickened (heavy cream)","item":"thickened","quantity":900,"unit":"ml","preparation":"heavy cream"},{"text":"1 tbsp icing (confectioners') sugar","item":"icing (confectioners') sugar","quantity":1,"unit":"tbsp"},{"text":"½ cup (160g) strawberry jam","item":"strawberry jam","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":160,"unit":"g"}},{"text":"250 grams strawberries, sliced thinly, plus extra 125 grams, halved to serve","item":"strawberries, sliced thinly, plus extra 125 grams","quantity":250,"unit":"g","preparation":"halved to serve"}],"instructions":[{"number":1,"text":"Preheat oven to 200°C. Grease two deep 20cm round cake pans. Dust pans with the extra cornflour; turn pans to coat evenly. Shake out excess flour."},{"number":2,"text":"Beat eggs and caster sugar with an electric mixer for 7 minutes or until thick and creamy. To test when the mixture is thick and creamy, turn off the mixer then lift the beaters; the mixture should form thick ribbons. (If you are using hand-held electric beaters, use a small bowl for beating the eggs and sugar, then transfer to a large bowl to stir in the dry ingredients.)"},{"number":3,"text":"Sift cornflour, custard powder, cream of tartar and bicarb twice onto a piece of baking paper. Sift flour mixture a third time evenly over egg mixture. Using a balloon whisk or large metal spoon, quickly and lightly fold flour mixture through egg mixture until combined. Pour mixture evenly between pans; tilt pans to spread mixture to the edge."},{"number":4,"text":"Bake sponge cakes for 20 minutes or until they spring back when pressed lightly in the centre. Turn immediately onto wire racks covered with baking paper. Cool."},{"number":5,"text":"Beat cream and icing sugar with an electric mixer to soft peaks."},{"number":6,"text":"To assemble, place one cake on a serving plate; spread with 2 tbsp jam top with sliced strawberries then one-third of the whipped-cream. Spread second cake with 2 tbsp jam then place, jam-side down, onto filling."},{"number":7,"text":"Cover top and side of sponge cake with remaining whipped cream. Dot with remaining jam (you may need to warm and cool it first); using a palette knife, smooth the surface, blending jam and cream. Decorate with extra halved strawberries."}],"date_published":"2026-10-29T23:42:13.161619+00:00","date_modified":"2026-10-29T23:42:13.161619+00:00"}