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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.

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The Cook

vivian Stoke-on-Trent, GB

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