SPONGE CAKE (version 1)
170 g butter or margarine
60 g fine matzo meal
110 g potato flour
3 large eggs, separated
170 g castor sugar
Grease and line a 20cm round deep cake tin. Whisk the egg whites until stiff. Place the butter or margarine over a very gentle heat until just melted. Stir together the matzo meal and potato flour. Beat together the egg yolks and sugar until very light. Stir in the melted butter, the potato flour and matzo meal and fold in the egg whites. Pour into prepared tin and bake in moderately hot oven 190º C for about 75 mins. When baked, invert on a cooling rack and leave until nearly cold before turning out of the tin.
5 eggs, separated
250g castor sugar
grated zest of 1 lemon
a pinch of salt
175g plain flour
2 or 3 drops of vanilla essence to add to yolks (optional)
Beat egg yolks with approximately half the sugar, until thick and very pale, then stir in the lemon zest Beat egg whites and salt until stiff. Add the remaining sugar and beat until a very stiff, shiny meringue. Then fold in the yolk mixture. Sprinkle the flour on top and very gently fold in as lightly as possible. Turn into a deep, oiled, non-stick 23cm springform cake tin and bake at 180ºC for about an hour, until brown on top.
4 eggs, separated
¾ cup castor sugar
¾ cup cornflour (made from wheat)
1 tablespoon custard powder
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
Leave eggs out of the refrigerator overnight (must be room temperature). Separate whites and yolks. Beat whites until soft peaks appear (like meringue). Add castor sugar in three stages and continue beating to maintain soft peaks. Add yolks and beat until mixture is stiff (nearly like meringue). Sift all other ingredients together and add to mixture. Fold in with spoon (plastic spatula is fine) until thoroughly mixed. Put into two greased (can use cooking spray) deep sided 20cm cake tin. Cook in moderate (180ºC) oven for 20 minutes, less if using a fan forced oven. Check cake after 18 minutes by gently pressing top of cake with finger. If the cake springs back, remove cake from oven.
225g soft, unsalted butter
225g castor sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
200g self-raising flour
25g cornflour
1 teaspoon baking powder 3-4 tablespoons milk
Filling
2-4 tablespoons strawberry or raspberry jam
1 punnet of strawberries or raspberries
12 ml thick cream
1-2 tablespoons castor sugar
Preheat oven to 180ºC. Line and butter 2 x 21cm deep sided tins. Don't line tins if they have removable bases. Put all ingredients, except milk, in food processor. Process the batter until smooth. Whilst food processor is pulsing, gradually add milk until mixture is a soft, dropping consistency. Pour batter into tins and bake for about 25 minutes, until the cakes are coming away from the edges of the tin and when cake springs back after gently pressing on top of cake with finger. Leave cakes in tin on a wire rack for 10 minutes before turning out to cool completely. Join both cakes together by spreading jam and berries on the top of one cake. Spread whipped cream over the jam and berries and place the second cake on top of the filling. Sprinkle top of cake with castor sugar.
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