Ingredients
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1
-
1/2
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4
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Plain Spongecake, Light and easy, good for those cake cravings, as cake bases in trifles, or just a simple cake to serve for guests In my picture – I had accidentally burnt the top, so I had cut it off and just coated the remainder in cream 🙂 also, if you want your cake to be a bit sweeter – a teaspoon of vanilla essence when you’re adding the sugar to the egg , This got zero stars with my husband but that is because used corn meal DO NOT TRY THIS unless your craving is for a light, fluffy but gritty giant muffin It is only fair to give 3 stars imagining that it would be good once I try another flour Next and final attempt will be brown rice flour
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Steps
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1
Done
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In a Mixing Bowl, Crack All 4 Eggs. With an Electric Beater, Beat For About 10minutes, or Until the Eggs Are Thick and Creamy. |
|
2
Done
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Gradually Add the Sugar, Beating Well After Each Addition. |
|
3
Done
|
Gently Fold the Corn Flour Into the Egg Mixture. |
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4
Done
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Pour Into a Cake Tin and Bake at 180 Degrees Celcius For About 35minutes. (or Until Cooked Through, I Tell by Poking a Metal Kebab Stick Into the Center and If When I Pull It Out There's No Residue Stuck to the Stick - It's Cooked!). |
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5
Done
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Let Cool. Decorate With Icing Sugar, Maybe a Few Strawberries. Perhaps Cut It in Half and Sandwich the Cake With Cream. All Fantastic Ideas :). |
