Recipe

Blender Sponge Recipe

Add Step-by-Step Photos	Vivian / All my dishes 2 years, 5 months ago I have used this recipe for years, either to make birthday cakes, gateau's or just a Victoria sponge. It always turns out well and as light as a feather. It melts in the mouth. Prep:15m Cook:25m Servings:8	Vivian
	lightasafeather

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Ingredients

5oz /125g plain flour

1oz/25g cornflour

6oz/150g caster sugar

1 level dessert spoon baking powder

Good pinch of salt

4 tablespoons plus 1 dessert spoon pure corn oil

3 large eggs

Vanilla essence

6 tablespoons water

Directions

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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