There's nothing like sinking your teeth in a cloud of fluffy marshmellowy sponge. Sponge cakes are so light and the kids love it as an afternoon tea.
I've tested a few different recipes but I've decided to share this particular one as it holds up the best.
3 eggs, separated
¾ cup caster sugar
1 cup SR flour*
2 tablespoons raw cacao (optional if you want a chocolate sponge)
¼ cup very hot milk
* if you don't have self raising flour just sift together 1 cup plain flour with 1 teaspoon of baking powder
Optional topping (my family prefers it without any topping)
1 cup cream
2 tablespoons caster sugar, extra
1 teaspoon vanilla
1. Set the oven to 180°C
2. Sift the flour (and cacao for chocolate version) three times....for good luck :) .The more times its sifted the more air it traps and the lighter the cake becomes.
2. Beat the egg whites with an electric mixer to a stiff foam. Gradually add the castor sugar until stiff peaks form.
3. Whisk in the yolks one at time.
4. Fold the flour VERY gently into the egg mixture and finally fold in the hot milk.
5. Spoon the mixture into a 20 cm cake pan. If you're making a Victoria sponge divide the batter into two 18cm cake pans.
6. Bake for 20 minutes or until just cooked when tested with a skewer. Stand for 10 minutes before turning it out on a wire rack to cool.
7. If using cream filling or topping; whip the cream, sugar and vanilla until stiff. Sandwich the cakes together with the cream in the middle. Optionally spoon and smoothen mixture over the top of the cake and top with berries. Feel free to experiment with different toppings and fillings including the easy chocolate glaze, chocolate cream or strawberry jam.