This cake looks fantastic and it’s fat free!
¾ cup caster sugar
1/3 cup plain (all-purpose) flour
1/3 cup self-raising flour
1/3 cup cornflour
- Preheat oven to 180 C (160 C fan-forced) Grease 2 deep 20cm or sandwich pans; line bases with paper, grease paper. Beat eggs in large bowl, with electric mixer until thick and creamy, gradually add sugar, beat after each addition until sugar is dissolved. This will take about 10 minutes. It is important to dissolve the sugar; test a little of the mixture by rubbing between your thumb and forefinger to detect sugar grains.
- Sift flours together three times to aerate and mix the flours evenly. Sift the flours over the egg mixture; use plastic spatula to fold the flours through the egg mixture. Use an upward and over action to mix well.
- Pour mixture evenly into prepared pans, bake in moderate oven for about 20 minutes or until cakes are lightly browned and have shrunk slightly away from sides of pans. Turn onto wire racks immediately to cool.
Tip! The sponge is best made the day it is required as there isn’t any butter in the recipe to keep it moist.
To freeze… The sponge can be frozen for up to two months.
Reference: Australian Women’s Weekly Home Library: The Basic Cookbook