12
Classic Sponge Cake
Serves: 8
4 eggs
¾ cup caster sugar
1 cup wheaten cornflour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
Whipped cream and jam, to serve
1. Preheat oven to 180˚C. Grease and line
two 22cm round cake pans.
2. Place eggs in bowl. Using the whisk
attachments, whip eggs on Speed 6
until thick and creamy, about 5 minutes.
Continue beating, gradually adding the
sugar until dissolved.
3. Sift cornflour, cream of tartar and
bicarbonate of soda twice onto baking
paper. Sift into egg mixture and use a large
metal spoon to fold until combined.
4. Divide mixture evenly among cake pans.
Bake for about 20 minutes or until cooked
through.
5. Turn cakes immediately onto a prepared
rack.
6. Serve cool sponges sandwiched together
with whipped cream and jam. Dust with
icing sugar.
Buttermilk Pancakes
1 cup self-raising flour
2 tablespoons caster sugar
½ teaspoon bicarbonate soda
1 cup buttermilk
2 tablespoons vegetable oil
1 egg, lightly beaten
60g butter, melted
Butter, for cooking
1. Sift dry ingredients into the mixing bowl.
Add all the other ingredients to the bowl.
Using the beater attachments beat on
Speed 2 until well combined.
2. Heat a large non-stick frying pan over
medium heat. Melt a little butter in the
pan and pour ¼ cup of mixture at a time.
Flip pancakes when bubbles rise to the
surface and they are golden underneath.
Cook until golden on other side. Remove
from pan and keep warm. Repeat with
remaining batter.
3. Serve pancakes with maple syrup.
Recipes
