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Featherlight Sponge Cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10
The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results.


  • 4 eggs
  • 3/4 cup(s) superfine sugar
  • 2/3 cup(s) cake flour
  • 1/4 cup(s) custard powder or powdered instant vanilla pudding mix
  • 1 teaspoon(s) cream of tartar
  • 1/2 teaspoon(s) baking soda
  • 1/3 cup(s) apricot jam
  • 1 1/4 cup(s) heavy cream, whipped


  • STEP 1
    Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8-inch round cake pans.
  • STEP 2
    Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans.
  • STEP 3
    Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to cool.
  • STEP 4
    Sandwich sponges with jam and cream.

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