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Edmonds Sponge Cake
A firm sponge, perfect for trifle or lamingtons and unchanged in the
Edmonds Sure-to-Rise cookery book since the 1930s.
Serves:
8
Prep time: 30 mins
Cooking time: 30 mins
Skill level:
Easy as
Ingredients
Method
3 eggs
1. Preheat the oven to 180ºC. Lightly butter a 20cm
square cake tin and line the base with baking paper.
pinch of salt
¾ cup Chelsea
Caster Sugar
1 cup Edmonds
Standard Grade Flour
1 tsp Edmonds
Baking Powder
50g butter, melted
2. Beat the eggs with the salt until very foamy, this will
take about one minute with an electric beater. Add
the sugar gradually, beating very well, and keep
beating for about 5 minutes until the mixture is very
pale and fluffy.
3. Sift together the flour and baking powder, then sift
them again onto the egg mixture. Fold the flour
gently into the egg and lastly fold through the
melted butter.
4. When everything is well combined, pour the mixture
into the prepared tin and bake for 25 to 30 minutes
until the sponge cake is golden, well risen and
springs back when lightly touched.
5. Place on a wire rack to cool.
