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Preheat oven to moderately hot (200°C/180°C fan-forced). Grease two deep 22cm round cake pans; lightly flour the pans with a little plain flour and shake out excess flour. Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy, about 7 minutes.
This cake is even better as it’s gluten free and still has that soft, sweet feather light texture we remember. This recipe uses the KitchenAid Platinum Stand Mixer KSM156.
Bake sponges in a moderately hot oven for about 20 minutes or until the sponges spring back when touched lightly in the centre. Turn immediately onto wire racks, cool right way up. Beat cream and essence in a small bowl with an electric mixture until firm peaks form.
The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results. From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now! This ingredient shopping module is created and maintained by a third party, and imported onto this page.
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