How To Bake An AWARD-WINNING SPONGE CAKE | Ekka Blue Ribbon Baking w/ Laurel Edwards

Royal Queensland Show cookery winner Kerry Piltz shows you how to bake a fluffy cornflour Sponge Sandwich with whipped cream and strawberry jam.

This cake is so light and delicious, perfect for an afternoon treat!

This is episode 3 of Blue Ribbon Baking presented by Norco. Recipe card available at www.ekkaonline.com

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Ingredients
Sponge
• 1 cup cornflour
• 4 eggs
• Pinch of Salt
• ¾ cup Castor Sugar
• 1 tsp Cream of Tartar
• ½ tsp Bicarb Soda
• 1 tsp Vanilla Essence

Filling
• Norco Cream
• Strawberry Jam
• 2-3 tsp of Castor Sugar
• 1 tsp Vanilla Essence

Utensils
• 2 small bowls
• Electric mixer and mixing bowl
• Sifter
• Baking paper
• Spatula
• 2 x 20cm round cake tins
• 2 skewers (optional)

METHOD
Sponge
1. Preheat oven and line tins.
Preheat oven to 180°C to 200°C (depending on your oven). Spray two round tins with cooking spray and line with baking paper.
2. Add bi-carb to flour and sift flour mixture at least twice
3. Separate egg whites and yolk.
4. Add the egg white into the mixing bowl after each egg.
5. Beat egg whites
6. Add a pinch of salt with egg whites and beat on a high speed.
7. Slowly add the sugar while egg whites are beating until soft peaks form.
8. Add egg yolks and vanilla essence
9. Add all egg yolks and vanilla essence to the egg white mixture and beat until mixed through.
10. Add sifted flour to egg mixture.
11. Fold the flour into the mixture with a spatula so you do not lose all the air.
12. Divide mixture evenly into two tins
13. Bake in preheated oven for 25 minutes

Filling
14. Beat cream using an electric mixer. Slowly add sugar and vanilla essence while beating.
TIP: If you have a sweet tooth, you can add more sugar to the filling.
15. Bring sponge out of the oven and let it cool completely. It should be a straw colour.
16. Spread one cake with strawberry jam and whipped cream mixture. Top with remaining cake.
17. Serve!
11. Fold the flour into the mixture with a spatula so you do not lose all the air.
12. Divide mixture evenly into two tins
TIP: To get a perfectly even height in both of your cake tins, use two skewers to measure the height of the sponge mixture in each tin and compare the height.