RECIPES
Vanilla Sponge Cake
3
eggs, room temperature and separated
3/4 cup (175 ml) icing sugar
1
vanilla bean, split and seeds removed
1 cup (250 ml) self raising flour, sifted
3 tbsp. (45 ml) water
1. Grease and flour an 8" (20 cm) cake tin. Preheat oven to 350°F (180°C).
2. Place the egg whites in the mixing bowl. Using high speed, beat until
soft peaks form.
3. Add icing sugar and beat until the mixture is thick and shiny. Beat in the
egg yolks and vanilla. Continue mixing until the mixture is well combined.
4. Remove the bowl and use a spatula to fold in the flour and water.
Combine the mixture well but do not over mix.
5. Pour the mixture into the greased cake tin and bake for 20 – 25 minutes
or until a toothpick inserted in the center comes out clean. Remove from
oven and cool at room temperature.
6. Run a knife around the edges of the cake pan. Turn the cake onto
a rack and tap the bottom of the pan lightly to release the cake.
Cool before using.
7. Spread with your favourite frosting or whipped cream and top
with fresh berries.
9
KM-25 Booklet v03 7/23/04 5:45 PM Page 22
