When my mother was growing up, her mother ran a home bakery in Napier. This is her sponge recipe that she used to make sponges and lamingtons. She would start baking in the early hours of the morning with only two small household ovens and no electric mixer at her disposal! The sponges and lamingtons were so popular that by mid-morning, they were sold out!
I read a tip recently that I now use to ensure both sponges come out the same size – weigh each baking tin as you pour in the mixture and get them both to the same weight.
For a more formal occasion, I like to sandwich the two sponge cakes together with whipped cream but the cake is light and fluffy however you choose to serve it.
Ingredients:
- 3 eggs
- ¾ cup sugar (I use caster sugar)
- 2 tablespoons boiling water
- 1 teaspoon baking powder
- 116g or a scant cup flour
- 60g melted butter
Method:
Pre-heat the oven to 190ºC.
Line the base and grease the sides of two 20cm sponge tins.
Beat together the eggs and sugar. Beat well and until thick and frothy.
Add the water and beat lightly to combine.
Fold in the sifted flour and baking powder.
Lastly fold in the melted butter, ensuring all of the butter is well combined.
Divide the mixture evenly between the two tins. Bake for 20 minutes. The cakes will be shrinking away from the sides of the pans when they are ready.
