Sponge Cake Light n Fluffy
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A soft sponge cake with cream and jam in the centre has to be one of my favourite cakes.
A little hint to really have a light sponge is to have ingredients at room temperature
INGREDIENTS
A little hint to really have a light sponge is to have ingredients at room temperature
INGREDIENTS
- 1/3 cup (50g) plain flour
- 1/3 cup (50g) self-raising flour
- 1/3 cup (50g) Cornflour
- 1/4 tsp salt
- 4 x 60g eggs, at room temperature
- 2/3 cup (150g) caster sugar
- Thickened Whipped cream, for filling
- Strawberry jam, for filling Or fresh fruit eg strawberries
raspberries ect - Icing sugar, for dusting or you can ice the top
- Step 1
Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and salt together three times to aerate. - Step 2
Preheat oven to 180°C / 160°C fan-forced Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume. - Step 3
Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes , or until cakes have shrunk away from the sides slightly and spring back when gently touched. - Step 4
Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool. - Step 5
Fill with whipped cream and your choice of either strawberry jam or fresh fruit. Dust with icing sugar.
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and kept him in your thoughts.
they needed to put the feeding tube back in. They said he may need tge bottle rather than the breast as he needs to work to hard with the breast. He was weighed this morning and loss 100g 
