Sponge Cake For Puddings


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Sponge cakes are the building blocks of many an innovative dessert, be it an elaborately decorated cake, or a wholesome pudding creation. Make this wonderful sponge cake for puddings, load it with your favourite pudding or custard, top it with fruits, nuts, chocolate chips, sauces, or whatever delectable arrangement you choose to make.

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Makes 6 to 8 servings
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For Large Cake
3 large eggs
85 gms self raising flour or plain flour (maida) can be used adding 3/4 tsp baking powder
115 gms sugar
4 tbsp melted butter or margarine

For Small Cake
2 large eggs
55 gms self raising flour or plain flour (maida) can be used adding 1/2 tsp baking powder
85 gms sugar
3 tbsp melted butter or margarine

  1. Sieve the flour.
  2. Grease and dust a baking tin. Use approx. 250 mm. X 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake; and 225 mm x 100 mm. (9" x 4") or 150 mm. (6") diameter in for the small cake.
  3. Beat the eggs and sugar very well until thick and double in quantity.
  4. Fold in the well-sieved flour carefully and gently with a metal spoon.
  5. Fold in 2 tablespoons of hot water (1 1/2 tablespoons for the small cake) and the butter.
  6. Pour the mixture into the prepared baking tin.
  7. Bake in a hot oven at 400°f for 15 minutes.
  8. The cake is ready when it leaves the sides of the tin and is springy to touch.
  9. Take out form the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.

  2. Proceed as for sponge cake for puddings but reduce the self-raising flour quantity by 15 grams and use instead 15 grams cocoa.
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