Step-by-step Basic sponge cake

A feather-light sponge cake makes for a delightful afternoon tea. Sophia Young shows
you how to make a never-fail version, along with four other sponge-based treats.

Serves 6
1/3 cup (50g) cornflour
1/3 cup (50g) plain flour
1/3 cup (50g) self-raising flour
4 x 60g eggs, at room temperature
2/3 cup (150g) caster sugar

1. Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 tsp salt together three times to aerate.
2. Preheat oven to 180˚C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume. 
3. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter.
4. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool. Follow our serving suggestion opposite, or use cake in one of the recipes on the following pages.

Crowd pleasing
To feed a larger crowd, cook basic sponge cake recipe in a deep, 22cm round cake tin. Bake as directed, then cut the cooled cake in half horizontally. This version will serve 8-10.

Recipes & Food preparation: Sophia Young. Photography: Andrew Lehmann.