I'm looking for a great sponge recipe, the ones that the I remember eating years ago.Usually the farmers' wives would 'whip' up a beautiful light sponge and then spread with fresh whipped cream and jam. I remember one lady saying that you 'dropped the sponge whilst in the tin on the floor/bench when it was cooked.Does anyone have a recipe that makes a beautiful light sponge please.It would be very much appreciated.Thanks
harrislucinda,
Jan 27, 3:08am
yesi am afarmer.s wifeandjustlovemakingsponges3eggs2 1/2heapedtlbspcorn flour1tspbp4tlbspsugar1dspflourseperateeggwhitesbeatasinpavto stiffaddyokesbeataddsugarbeatfor5minmoreisbestfoldinsiftedflourbpandcornflourputinapaperlinedroundtinbakeabout15minorspongetin bakeabout8minallovensaredifferentifspongetincoolturnonto attowelsprinkledwithicing sugarspreadwithjamandthenrollifroundtinspreadwithcream
cgvl,
Jan 27, 3:34am
my recipe is similar. Reason for dropping cooked sponge (while still in tin and hot) on floor is to release any air so that it (the sponge) doesn't shrink/flop. i do it with other cakes where I add the egg whites seperately.
elliehen,
Jan 27, 4:15am
This Never-Fail Sponge recipe came from the Foodie pages of The Christchurch Press and I can guarantee it's the real deal :)
Assemble all ingredients Have eggs at room temperature Sift 1/2 cup cornflour, 2 teaspoons ordinary flour & 1 teaspoon baking powder
Lightly grease 2 sponge pans and put baking paper in the bottom Separate 2 eggs Beat whites till soft peaks Slowly add 1/2 cup caster sugar beating all the time Add yolks and beat till rich mix Add sifted dry ingredients Divide into 2 pans and whack each firmly on the bottom Bake 180* for 15 minutes Whack each pan again on removing from oven Sit for 5 to 10 minutes before removing Fill with fruit and whipped cream
pickles7,
Jan 27, 11:16am
In the search function , on your left , Write ... pickles7... on the key word member space, and scroll down to ... anytime ... on the date posted,. You may find what you are looking for there
maryteatowel1,
Jan 27, 11:48am
...the ducks are back laying so i'll be making sponges for the freezer later this week...they have a higher fat content so the sponge is not dry and the beaten egg holds it's shape really well...i use my kenwood mixer...1 1/2 tbsp sugar per egg which i beat until very light and fluffy, about 5 mins...add 1 tesp vanilla...then fold in lightly 1/2 tbsp per egg of flour and 1/2 tbsp per egg of cornflour...right at the end i quickly fold in 1/2 tbsp per egg of melted butter and 1/2 tbsp per egg boiling water...bake at about 180C for 12 mins in sandwich tins or 15-18 mins in a sponge roll tin...
2life2,
Jan 27, 6:40pm
Thank you ALL so much for your recipes - it's very much appreciated and I look forward to trying them out..Have a great weekend! Livia
pickles7,
Jan 27, 8:20pm
Duck eggs are way to strong in flavour for sponges. Great for other cake baking. We had a dozen ducks and sold the eggs rather than use them in baking. They are well sort after.
maryteatowel1,
Jan 28, 3:50am
...i've never noticed the taste to be any different with duck eggs when baking, even in a sponge...although i don't use the egg whites for meringue...and i don't like them in a quiche or mayo...i've got duckling due to hatch tomorrow...i love my ducks!!!...
elliehen,
Jan 28, 4:19am
A friend used to give me duck eggs regularly but I used them only for baking because of the risk of salmonella.It was recommended not to use them for recipes where the eggs were lightly cooked.
juliewn,
Jan 28, 11:38pm
Duck eggs have long been known as being great for sponges..
'Here's the famous Fielder's Classic Sponge recipe
3 eggs pinch salt 1/2 cup sugar 1/2 cup cornflour 1 dsp flour 1 tsp baking powder
Separate eggs. Beat egg whites with salt till stiff. Add sugar very gradually and beat till stiff and sugar has dissolved. Add egg yolks. Beat till well blended. Sift together cornflour, flour and BP and fold into mixture. Pour into 2 sandwich tins which have been greased and bottom lined with greaseproof paper. Bake 190C 15-20 mins.'
I'm looking for a great sponge recipe, the ones that the I remember eating years ago.Usually the farmers' wives would 'whip' up a beautiful light sponge and then spread with fresh whipped cream and jam. I remember one lady saying that you 'dropped the sponge whilst in the tin on the floor/bench when it was cooked.Does anyone have a recipe that makes a beautiful light sponge please.It would be very much appreciated.Thanks
cgvl,
Jan 27, 3:34am
my recipe is similar. Reason for dropping cooked sponge (while still in tin and hot) on floor is to release any air so that it (the sponge) doesn't shrink/flop. i do it with other cakes where I add the egg whites seperately.
elliehen,
Jan 27, 4:15am
This Never-Fail Sponge recipe came from the Foodie pages of The Christchurch Press and I can guarantee it's the real deal :)
Assemble all ingredients Have eggs at room temperature Sift 1/2 cup cornflour, 2 teaspoons ordinary flour & 1 teaspoon baking powder
Lightly grease 2 sponge pans and put baking paper in the bottom Separate 2 eggs Beat whites till soft peaks Slowly add 1/2 cup caster sugar beating all the time Add yolks and beat till rich mix Add sifted dry ingredients Divide into 2 pans and whack each firmly on the bottom Bake 180* for 15 minutes Whack each pan again on removing from oven Sit for 5 to 10 minutes before removing Fill with fruit and whipped cream
pickles7,
Jan 27, 11:16am
In the search function , on your left , Write . pickles7. on the key word member space, and scroll down to . anytime . on the date posted,. You may find what you are looking for there
maryteatowel1,
Jan 27, 11:48am
.the ducks are back laying so i'll be making sponges for the freezer later this week.they have a higher fat content so the sponge is not dry and the beaten egg holds it's shape really well.i use my kenwood mixer.1 1/2 tbsp sugar per egg which i beat until very light and fluffy, about 5 mins.add 1 tesp vanilla.then fold in lightly 1/2 tbsp per egg of flour and 1/2 tbsp per egg of cornflour.right at the end i quickly fold in 1/2 tbsp per egg of melted butter and 1/2 tbsp per egg boiling water.bake at about 180C for 12 mins in sandwich tins or 15-18 mins in a sponge roll tin.
2life2,
Jan 27, 6:40pm
Thank you ALL so much for your recipes - it's very much appreciated and I look forward to trying them out.Have a great weekend! Livia
maryteatowel1,
Jan 28, 3:50am
.i've never noticed the taste to be any different with duck eggs when baking, even in a sponge.although i don't use the egg whites for meringue.and i don't like them in a quiche or mayo.i've got duckling due to hatch tomorrow.i love my ducks!.
juliewn,
Jan 28, 11:38pm
Duck eggs have long been known as being great for sponges.
'Here's the famous Fielder's Classic Sponge recipe
3 eggs pinch salt 1/2 cup sugar 1/2 cup cornflour 1 dsp flour 1 tsp baking powder
Separate eggs. Beat egg whites with salt till stiff. Add sugar very gradually and beat till stiff and sugar has dissolved. Add egg yolks. Beat till well blended. Sift together cornflour, flour and BP and fold into mixture. Pour into 2 sandwich tins which have been greased and bottom lined with greaseproof paper. Bake 190C 15-20 mins.'
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