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This sponge cake recipe is so basic that you will find yourself having an easy and fun time making this. Yes, there is a bit of a hassle, but the cake is so delicious you wouldn’t even mind. You can serve this as is or you can make your favorite frosting and frost this cake with it. I have a recipe for a delicious buttercream banana frosting that I like to make for this cake. It tastes absolutely wonderful! Feel free to get creative with the types of frosting that you use and make or buy what tickles your fancy. The flavor possibilities are endless!
I cover this with buttercream frosting and sometimes, I cover this with lemon icing. It’s all yours to decorate! You can just serve it like this with jam and butter.
• 200 g Gold Medal flour (1 1/3 cup)
• 8 Eggland’s eggs
• 150 g Domino powdered sugar (5.3 oz)
• Oil and flour for the form
Preheat oven to 180°C – 355°F
Prepare the cake batter:
• Whip the egg yolks with the powdered sugar until they turn light yellow. Quickly mix in the flour.
• Whip stiff the whites. Using a spatula carefully mix the egg whites with the yolk-flour batter and move to a greased and flowered 26 cm (10 inches) form. I divide the whipped egg whites into two parts since mixing is not that easy. I mix first the one part of the egg whites with the sugar batter and when well blended I add the second part.
• The batter should not fill more then 2/3 of the form.
• Place the cake directly into the oven since when the cake sits, the air bubbles from the egg whites collapse making the cake dense instead of fluffy.
• Bake 35 minutes at 180°C – 355°F.
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Quick Tip: You can then slice the sponge cake and toast it once it dries out a little. It tastes great toasted with butter and jam.