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Here is their recipe for a never-fail sponge cake. Preheat oven to 175°C. Beat egg whites and salt until soft peaks form, then gradually beat in caster sugar. Beat well until very thick, stiff peaks form. Gently fold in egg yolks and vanilla. Add twice-sifted dry ingredients, then gently fold them through the egg mixture until combined.
Recipe: CWA Victoria’s never-fail sponge. 1 4 eggs, separated. 2 small pinch of salt. 3 3/4 cup (165 g) caster sugar. 4 1 teaspoon pure vanilla essence. 5 3/4 cup (90 g) cornflour. 6 1 large tablespoon custard powder. 7 1 teaspoon cream of tartar. 8 1/2 teaspoon bicarbonate of soda Method.
Bake in a moderate oven for 15–20 minutes. To test if a sponge is done, gently press the centre of the sponge with your finger. If an impression remains, the cake will require more cooking; when cooked, it will spring back when lightly pressed.
• ½ cup corn flour • 500 ml thickened cream • ½ cup strawberry jam • Strawberries or icing sugar, for decoration Method 1. Preheat oven to 180°C. 2. Grease 2 x 20cm cake tins and line with baking paper. 3. In the bowl of an electric mixer fitted with the balloon whisk, beat the eggs with the salt for 5 minutes until pale and fluffy.
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