Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Stir-fry Chicken And Stuffing

Blender Sponge Recipe

Ingredients

How to make it

  • Sift the flour, cornflour, 4oz/100g of the sugar and the baking powder and salt into a large piece of paper, then tip into a large blender. If you do not have a large enough blender put the sifted mixture into a large bowl.
  • Add the oil to the blender or bowl with 6 tablespoons water. Separate the eggs and add the yolks and a few drops of vanilla essence and blend or whisk to mix thoroughly.
  • Whisk the egg whites stiffly, stir in the rest of the sugar and whisk again until very stiff.
  • Lightly fold the contents of the blender into the egg whites, or if not using a blender, fold the egg whites into the contents of the bowl.
  • Grease two 8in/20cm sandwich tins line the bases with circles of none-stick paper. Divide the mixture evenly between them.
  • (I have made this in one large cake tin and halved when cool and it still works but it need a bout 10 minutes more cooking time, test with metal skewer)
  • Bake in a moderately hot oven (375°F/190°C, gas mark 5) for about 25 minutes until firm to the touch, golden brown and shrinking slightly from the edges of the tin.
  • Turn on to a wire rack to cool. Sandwich the cakes and decorate them as you wish.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

vivian Stoke-on-Trent, GB

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes