Ingredients for Custard Powder Sponge No Fail Sponge Cake
- Eggs
- Cornflour
- Caster Sugar
- Custard Powder
- Cream Of Tartar
- Bicarbonate Of Soda
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Custard Powder Sponge No Fail Sponge Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Custard Powder Sponge No Fail Sponge Cake
- Preheat your oven: Preheat oven to 190°C (170°C fan/ 200°C conventional, then reduce to 180°C conventional).
- Prepare the egg whites: In a clean, grease-free bowl, beat 6 large egg whites until stiff peaks form.
- Add yolks and sugar: Gradually add 6 large egg yolks and 1 ¾ cups (350g) caster sugar, beating until pale and thick.
- Incorporate dry ingredients: Gently sift together 1 ½ cups (190g) self-raising flour, ¼ cup (30g) custard powder, and a pinch of salt. Fold this into the egg mixture until just combined.
- Prepare the tins: Grease and line two 8-inch sandwich tins.
- Divide and bake: Divide the batter evenly between the prepared tins. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Cool and fill: Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
- Assemble and enjoy: Once cooled, fill with your favorite jam and whipped cream and enjoy your delicious homemade sponge cake!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
302g
Fat
16g
Carbs
36g