I made 2 sponges for a pot luck, they looked beautiful, but were as dry as ! How is this avoided!
sarahb5,
Jan 30, 10:19pm
We used to make the 3/3/3 sponge at school - whisk 3 eggs with 3 ozs of caster sugar in a bowl over hot water until it was ribbony and then gently fold in 3ozs of self raising flour.No idea what temperature we cooked it at but probably about 180.
sarahb5,
Jan 30, 10:20pm
A traditional sponge is not made with any fat added at all
bev00,
Sep 7, 9:51am
MRS BUTTON'S BILLY SPONGE Note from Jo: This would obviously have originally been made in a billy suspended over a fire or in a coal range, but I've adapted it for a baking in a non-stick loaf tin in a modern oven.
¼ cup sugar 4 eggs 1 cup each of sugar and fIour ½ tsp baking powder
Makes a large loaf - approximately 20 slices. Preheat oven to 180°C. Spray a large 8-10-cup loaf tin, preferably non-stick, with non-stick baking spray. Dust the tin with the ¼ cup sugar, shaking out any excess that doesn't stick to the surface. Beat the eggs and 1 cup sugar with an electric mixer until very thick and pale. Mix in the flour and baking powder, and pour into the greased and sugared tin. Sprinkle a little extra sugar over the surface. Bake for 30-35 minutes until well risen and rather cracked on the top. Cool on a wire rack and slice when cold. The texture is quite chewy. The cake lasts 2-3 days stored in an airtight container. It makes a great dessert base, topped with fruit and ice cream, or it can be grilled or toasted. :-))
Oven to 180C. Grease 2 x 21 cm tins and line the base. Put the sugar and water in a pot and dissolve the sugar, then bring to the boil. Beat the egg whites until stiff then slowly drizzle in the hot sugar and water mixture while the mixer is running. Then beat really hard. Mix in the egg yolks and vanilla. Sift dry ingredients and then carefully fold them into the egg mixture. Pour into the prepared tins and bake for 20 minutes. As soon as you take the tins out of the oven drop them from knee height square on to the floor. Cool in the tins. Serve with whipped cream and strawberries in the middle and yes dust with icing sugar.
Separate the eggs, then beat the egg whites until stiff. Meanwhile, bring the sugar and water to the boil. Add the sugar and water while hot, to the egg whites and beat for at least 3 minutes. Add the egg yolks and vanilla essence. Sift the cornflour and baking powder together twice, then, with a knife, fold them into the egg and sugar mixture. Bake in cake tins NOT sponge tins at 190ºC for 20 minutes.
Hope that helps. :-)) Quote245sam (32 ) 10:12 am,
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