You are here

Featherlight Sponge

sweet.chef's picture
Ingredients
  Plain flour 5 Ounce (150 Gram)
  Corn flour 2 Ounce (50 Gram)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Castor sugar 5 Ounce (150 Gram)
  Eggs 2 , separated
  Corn oil 3 1⁄2 Fluid Ounce
  Water 3 1⁄2 Fluid Ounce
Directions

Sift all the dry ingredients twice.
In a separate bowl beat the egg yolks well until light and then beat again with the corn oil and water.
Stir this liquid into the dry mixture then beat well to form a batter like mixture.
Whisk the egg whites stiffly before very lightly folding into the mixture.
Prepare 2 tins by lining with lightly greased, paper.
Bake in a pre heated oven for around 25 minutes.
When cooled sandwich together with red jam and fresh cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Everyday
Restriction: 
Vegetarian
Ingredient: 
Corn
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
12

Rate It

Your rating: None
4.2125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 198 Calories from Fat 85

% Daily Value*

Total Fat 10 g14.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 35.2 mg11.7%

Sodium 158.6 mg6.6%

Total Carbohydrates 26 g8.6%

Dietary Fiber 0.33 g1.3%

Sugars 11.9 g

Protein 2 g3.5%

Vitamin A 0.8% Vitamin C

Calcium 6.7% Iron 1.7%

*Based on a 2000 Calorie diet

0 Comments

Featherlight Sponge Recipe