Best My Never Fail Sponge Recipes

MY NEVER FAIL SPONGE

Steps:

• Grease and flour 2 deep 8" sponge tins.
• Separate the eggs.
• Boil together the sugar and water until sugar has dissolved.
• Beat egg whites until they are stiff with an electric beater then add the water and sugar mixture.
• Beat well and then add egg yolks one at a time beating each in well.
• Sift together the cornflour, flour and baking powder.
• Fold into the egg mixture with a metal spoon as lightly as possible.
• Divide mixture equally between the tins and bake at 375'F for 20 minutes approximately.
• Remove from oven when sponges spring back when pressed lightly with finger.
• Cool in tins 5mins before turning onto racks to cool completely.
• Join together with freshly whipped cream which has been flavoured with vanilla essence and a little sugar.
• Sift a little icing sugar on top & serve.
• OR leave as 2 halves and spread whipped cream on top of each and sprinkle with jelly crystals or decorate with some fresh fruit or shavings of chocolate.

NEVER-FAIL SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Set oven rack to second-lowest position).
• Prepare an ungreased tube pan with removable sides.
• Sift together the flour, baking powder and salt.
• In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
• Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
• Add in sifted flour mixture alternately with water; beat until just blended.
• In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
• Transfer to the ungreased tube pan.
• Bake for 55-60 minutes.
• Immediately turn the pan upside down and cool completely before removing.

CUSTARD POWDER SPONGE (NO FAIL SPONGE CAKE)

Steps:

• Beat whites of eggs until stiff.
• Add yolks and sugar.
• Sift all flours together & fold into mixture.
• Divide into 2 greased & lined sandwich tins
• preheat oven to 190c
• place on middle shelf
• reduce heat to 170c & cook for 20 minutes
• this is for fan forced oven.
• for oven not fan forced, preheat to 200c then reduce to 180c.
• when cooked cool on rack fill with jam and fresh cream and enjoy.