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Recipes Cakes & Loaves Classic Sponge Sandwich

Classic Sponge Sandwich

This delicate, feather-light sponge is the perfect vehicle for jam and whipped cream and always looks splendid on the afternoon tea table. It first appeared in the 1957 Edmonds Cookery Book.

50 mins
Prep Time
(2)
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Classic Sponge Sandwich

Ingredients

Method

  1. Preheat the oven to 190˚C. Lightly grease two 20cm sandwich tins and line the bases with baking paper. Dust the insides of the tins with flour.
  2. Beat the egg whites and salt until foamy, then add the sugar gradually and beat in the egg yolks one at a time. After 10 minutes’ beating the sugar will be dissolved and the mixture very pale and fluffy. (Don’t skimp on the beating time; it is important for a well-risen sponge.)
  3. Sift the flour, cornflour and baking powder together, then sift them again onto the egg mixture and fold them in very gently using a slotted spoon. Lastly fold in the melted butter. Scoop into the prepared tins and spread out evenly.
  4. Bake for 15–20 minutes or until the surface is lightly browned and the sponges spring back when lightly touched. Leave in the tins for 5 minutes before turning out onto a wire rack to cool.
  5. When cool, fill with jam and whipped cream and dust the top with icing sugar.

Products used in this recipe

edmonds baking powder

Baking Powder
Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour
New Edmonds Fielders Cornflour 300g

Fielder's Cornflour

Add your review

Flosey

Trip down memory lane to special occasions, very popular recipe on the back of the cornflour box & worked every bake for me!. Didn't include butter though & I maybe wrong I am sure we used tablespoons. For me the trick was the folding of dry ingredients. So very glad for electric beaters, don't miss the hand beater at all

Cheryl Honey

Family favorite because our muma baked this sponge cake every Christmas as far back l remember 1950s now us her children daughters and son have this every Christmas and special occasions.