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www.acpbooks.com.au
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Classic cakes
Cl as s i c c akes have become cl assi cs
f or a r eason t hey r e t he most
del i c i ous c akes i n t he wor l d. I n t hi s
BEAUTI FUL COLLECTI ON you l l f i nd
f l our l ess chocol at e cake, mud cakes,
hummi ngbi r d cake, sponge cakes, cof f ee cakes,
or ange cakes, but t er f l y cakes, del i ght f ul l i t t l e
cupcakes a wor l d of cakes, i n f act .
To hel p you al ong, t her es i nf or mat i on on
BAKI NG TECHNI QUES and t he EQUI PMENT
you l l need t o become a mas t er baker .
CAKES
THE AUSTRALIAN
Sponges TEACAKES fruit cakes
classic
CAKES
THE AUSTRALIAN
Sponges TEACAKES fruit cakes
classic
CAKES
THE AUSTRALIAN
Sponges TEACAKES fruit cakes
classic
CAKES
THE AUSTRALIAN
Sponges TEACAKES fruit cakes
classic
Classic Cakes {5} chapter name
Classic Cakes {5} chapter name
Contents
Cl assi c But t er Cakes 8
Cl assi c Sponge Cakes 52
Cl assi c Chocol at e Cakes 84
Cl assi c Fr ui t Cakes 108
Cl assi c Syr up Cakes 164
Cl assi c Desser t Cakes 188
E
Q
U
IP
M
ENT 226 BAKING TECHN
IQ
U
E
S
2
2
8

G
L
O
S
S
A
R
Y 234 CONVERSION CHART 236 IN
D
E
X
2
3
7
i nt r oduct i on 6
Introduction
CAKES
The Australian Womens Weekly Test Kitchen
has a reputation for producing wonderful
recipes of all types, but when it comes to
baking, we lead the eld. The cakes in this
cookbook cover the spectrum, from the
simplest teacakes through to glamorous
dessert cakes, cakes for Christmas and just
about every other occasion. In fact, every
recipe youd expect to nd in a collection of
classics. The recipes are triple-tested, often
more, and photographed beautifully.
{6}
Classic Cakes {7} introduction
Chocolate cakes white,
milk or dark can be made
by many different methods,
the simplest method of all
being melt and mix, where
usually the whole process of
making the mixture involves
the use of just one bowl or
saucepan and a spoon. The
ever popular mud cakes are
often made this way, simple
to make and decadently
rich to eat, this has to be
a winning combination.
The only tricky part to
making cakes by this easy
method is cooling the
melted ingredients to the
right temperature before
the eggs and dry ingredients
etc., are added to the
mixture. We use a regular
supermarket-bought eating
quality chocolate in our
recipes for consistently
good results.
SPONGE CAKES
The sponge-making method
involves lots of aeration. The
key to success is getting the air
into the mixture and holding it
there before and during the
baking. All sponge recipes
involve beating air into the
eggs. Some recipes tell you to
beat the whole eggs, others
just the egg whites, before
adding the sugar. The whole
egg method is easier, because
the egg yolks, which include
fat, make it almost impossible
to over-beat the mixture,
whereas the egg whites
can easily be over-beaten,
and then dry out, making it
difcult to dissolve the sugar.
Folding in our and any other
ingredients is where most
beginner cooks come unstuck.
If youre having trouble using
a spatula, spoon or whisk
for the folding-in process,
try using your hand like a
rake, pulling the our etc., up
and through the egg mixture.
This works for me.
Most butter and fruit cakes are made by
the creaming method. This is an easy
method if you have an electric mixer,
especially a stand-alone mixer you can
be doing other things while the mixer gets
on with the job. A hand-held mixer works
just as well, but boredom is inclined to set
in, so there is a tendency to underbeat the
mixture, resulting in a less than perfect cake.
The traditional method of creaming
involved a lot of hard work, beating the
butter, sugar and egg mixture either with
your hand or with a wooden spoon. If you
dont have an electric mixer, its good to
know that your hand will do a better, and
quicker, job than a wooden spoon, simply
because your hand is warm and will soften
the butter more readily than the spoon. Do
it once just for the fun and feel of it.
Butter and fruit cakes are rst cousins
Dessert
Most cakes can double as a dessert. Serve a
warm wedge of just about any cake you can think
of the microwave oven does a good job of this
dollop the cake with ice-cream, custard (think
fruit cake turning into a pudding here), half milk
and half pouring cream (great with a simple
chocolate cake) or thick cream.
GLORIOUS CAKES
Baking is fun and rewarding, and with a little practice
youll soon become an expert. Make notes to yourself
about textures of mixtures, beating and baking times; these
notes will help you remember and rene your techniques.
WHITE, MILK & DARK CHOCOLATE
Classic Cakes {52} Sponge cakes
Classic Cakes {52} Sponge cakes
Sponge cakes
2
CLASSI C
Eggs are the star ingredients in
sponge cakes, they are responsible
for the light airy textures and the
melt-in-the mouth appeal. A quick light
touch is needed when the other ingredients
are combined with the beaten egg mixture.
These cakes can be challenging to make,
but are worth the effort.
{53}
Classic Cakes {55} Sponge cakes Classic Cakes {54} Sponge cakes
gnoise sponge
1 Preheat oven to 180C/160C fan-forced.
Grease deep 20cm-round cake pan; line
base with baking paper.
2 Combine eggs and sugar in large
heatproof bowl, place over saucepan of
simmering water (do not allow water to
touch base of bowl); beat with electric
mixer about 10 minutes or until mixture
is thick and creamy. Remove bowl from
saucepan; beat mixture until it returns
to room temperature.
3 Sift half the our over egg mixture;
carefully fold in our. Sift remaining
our into bowl, fold into mixture. Working
quickly, fold in melted butter.
4 Pour mixture into pan; bake about
20 minutes. Turn immediately, top-side
up, onto baking-paper-covered wire rack
to cool.
5 Beat cream and sifted icing sugar in
small bowl with electric mixer until soft
peaks form. Split sponge in half; place
one half, cut-side up, on serving plate.
Spread with jam and cream; top with
strawberries, then remaining sponge.
Decorate cake with extra sifted icing
sugar, and strawberries, if you like.
{
prep + cook time 1 hour serves 8
}
4 eggs
cup (110g) caster sugar

cup (100g) plain our

60g butter, melted, cooled
300ml thickened cream
1 tablespoon icing sugar
cup (80g) strawberry jam, warmed
500g strawberries, sliced thinly
1 tablespoon icing sugar, extra
Classic Cakes {55} Sponge cakes
Classic Cakes {56} Sponge cakes Classic Cakes {57} Sponge cakes
Classic Cakes {56} Sponge cakes Classic Cakes {57} Sponge cakes
jam roll
1 Preheat oven to 200C/180C fan-forced.
Grease 25cm x 30cm swiss roll pan; line
base and long sides with baking paper,
extending paper 5cm over sides.
2 Beat egg whites in small bowl with
electric mixer until soft peaks form;
gradually add sugar, 1 tablespoon at a
time, beating until sugar is dissolved
between additions. With motor operating,
add egg yolks, one at a time, beating
about 10 minutes or until mixture is
thick and creamy.
3 Pour hot milk down side of bowl; add
triple-sifted our. Working quickly, use
plastic spatula to fold milk and our
through egg mixture. Spread mixture
into pan; bake about 8 minutes.
4 Meanwhile, place a piece of baking
paper cut the same size as the pan on
bench; sprinkle with extra sugar. Turn
hot sponge onto paper; peel away lining
paper. Cool; trim all sides of sponge.
5 Roll sponge from short side; unroll,
spread evenly with jam. Re-roll cake,
from same short side, by lifting paper
and using it as a guide. Serve jam roll
with whipped cream, if desired.
{
prep + cook time 30 minutes serves 10
}
3 eggs, separated
cup (110g) caster sugar
2 tablespoons hot milk
cup (110g) self-raising our
cup (55g) caster sugar, extra
cup (160g) jam, warmed
Classic Cakes {59} Sponge cakes
ginger uff roll
Classic Cakes {
58
} Sponge cakes
1 Preheat oven to 180C/160C fan-forced.
Grease 25cm x 30cm swiss roll pan; line
base and long sides with baking paper,
extending paper 5cm over sides.
2 Beat eggs and cup of the sugar in
small bowl with electric mixer until
mixture is thick and creamy and sugar
is dissolved.
3 Triple-sift dry ingredients; fold into
egg mixture. Spread sponge mixture
into pan; bake about 12 minutes.
4 Meanwhile, place a piece of baking
paper cut the same size as the pan on
bench; sprinkle with remaining sugar.
Turn hot sponge onto paper; peel away
lining paper. Cool; trim sides of sponge.
5 Meanwhile, make ginger cream lling.
6 Spread sponge with lling. Using paper
as a guide, roll sponge from long side.
Cover with plastic wrap; refrigerate
30 minutes.
GINGER CREAM FILLING Beat
ingredients in small bowl with electric
mixer until rm peaks form.
{
prep + cook time 35 minutes (plus refrigeration time) serves 10
}
3 eggs

cup (150g) caster sugar

cup (100g) wheaten cornour

1 teaspoon cream of tartar
teaspoon bicarbonate of soda
1 teaspoon cocoa powder
2 teaspoons ground ginger
teaspoon ground cinnamon
GINGER CREAM FILLING
cup (180ml) thickened cream
2 tablespoons golden syrup
1 teaspoon ground ginger
Classic Cakes {59} Sponge cakes
Classic Cakes {60} Sponge cakes
Classic Cakes {60} Sponge cakes
featherlight sponge cake
Classic Cakes {61} Sponge cakes
1 Preheat oven to 180C/160C fan-forced.
Grease and our two deep 22cm-round
cake pans; shake away excess our.
2 Beat eggs and sugar in small bowl
with electric mixer until mixture is thick
and creamy and sugar is dissolved;
transfer to large bowl.
3 Triple-sift dry ingredients; fold into
egg mixture. Divide sponge mixture
between pans; bake about 20 minutes.
Turn sponges, top-side up, onto baking-
paper-covered wire rack to cool.
4 Sandwich sponges with jam and cream.
{
prep + cook time 40 minutes serves 10
}
4 eggs
cup (165g) caster sugar

cup (100g) wheaten cornour

cup (30g) custard powder
1 teaspoon cream of tartar
teaspoon bicarbonate of soda

cup (110g) apricot jam

300ml thickened cream, whipped
Classic Cakes {62} Sponge cakes Classic Cakes {63} Sponge cakes
honey spice sponge cake
1 Preheat oven to 180C/160C fan-forced.
Grease 25cm x 30cm swiss roll pan; line
base and long sides with baking paper,
extending paper 5cm over sides.
2 Beat eggs and

cup of the sugar in

small bowl with electric mixer about
10 minutes or until thick and creamy.
3 Meanwhile, triple-sift dry ingredients;
fold into egg mixture. Spread mixture
into pan; bake 10 minutes.
4 Place a piece of baking paper cut the
same size as the pan on bench; sprinkle
evenly with remaining sugar. Turn hot
sponge onto paper; peel away lining
paper. Cool; trim all sides of sponge.
5 Beat cream and honey in small bowl
with electric mixer until rm peaks form.
6 Cut sponge widthways into three
equal-sized rectangles. Place one piece
of sponge on serving plate; spread with
half the cream mixture. Top with second
piece of sponge and remaining cream.
Finish with remaining sponge piece
then dust with sifted icing sugar.
{
prep + cook time 30 minutes serves 6
}
2 eggs
cup (110g) caster sugar

cup (50g) wheaten cornour
1 tablespoons custard powder
1 teaspoon mixed spice
teaspoon cream of tartar
teaspoon bicarbonate of soda
300ml thickened cream
2 tablespoons honey
1 tablespoon icing sugar
Classic Cakes {62} Sponge cakes Classic Cakes {63} Sponge cakes
Classic Cakes {64} Sponge cakes Classic Cakes {65} Sponge cakes
Classic Cakes {64} Sponge cakes Classic Cakes {65} Sponge cakes
strawberry powder puffs
1 Preheat oven to 180C/160C fan-forced.
Grease and our three 12-hole shallow
(1-tablespoon/20ml) round-based patty
pans; shake away excess our.
2 Beat eggs and sugar in small bowl
with electric mixer about 4 minutes or
until thick and creamy. Triple-sift ours;
fold into egg mixture.
3 Drop 1 teaspoon of mixture into pan
holes. Bake about 7 minutes; turn
immediately onto wire racks to cool.
4 Beat cream and half the sifted icing
sugar in small bowl with electric mixer
until rm peaks form; fold in strawberries.
Sandwich puffs with strawberry cream
just before serving. Dust with remaining
sifted icing sugar.
{
prep + cook time 40 minutes makes 36
}
tip If you dont have three patty pan trays, just wash, grease and our the pan
again, and continue using until all the mixture is baked.
2 eggs

cup (75g) caster sugar

2 tablespoons cornour
2 tablespoons plain our
2 tablespoons self-raising our
cup (125ml) thickened cream
2 tablespoons icing sugar
cup (65g) nely chopped strawberries
Classic Cakes {66} Sponge cakes Classic Cakes {67} Sponge cakes
strawberry jelly cakes
1 Preheat oven to 180C/160C fan-forced.
Grease 20cm x 30cm lamington pan;
line base and long sides with baking
paper, extending paper 5cm over sides.
2 Beat eggs in large bowl with electric
mixer about 10 minutes or until thick
and creamy; gradually add sugar, beating
until dissolved between additions.
Triple-sift ours; fold into egg mixture.
3 Spread mixture into pan; bake about
35 minutes. Turn cake immediately onto
baking-paper-covered wire rack to cool.
4 Meanwhile, make jelly as per packet
instructions; refrigerate until set to the
consistency of unbeaten egg white.
5 Trim all sides of cake. Cut cake into
15 squares; dip squares into jelly, drain
off excess. Place coconut into medium
bowl; toss squares in coconut.
Refrigerate 30 minutes. Halve cakes
horizontally; sandwich cakes with
whipped cream.
{
prep + cook time 50 minutes (plus refrigeration time) makes 15
}
6 eggs

cup (150g) caster sugar

cup (50g) cornour

cup (75g) plain our

cup (50g) self-raising our
80g packet strawberry jelly crystals
2 cups (160g) desiccated coconut
300ml thickened cream, whipped
Classic Cakes {66} Sponge cakes Classic Cakes {67} Sponge cakes
Classic Cakes {68} Sponge cakes Classic Cakes {69} Sponge cakes
Classic Cakes {68} Sponge cakes Classic Cakes {69} Sponge cakes
lamingtons
1 Preheat oven to 180C/160C fan-forced.
Grease 20cm x 30cm lamington pan;
line base and long sides with baking
paper, extending paper 5cm over sides.
2 Beat eggs in large bowl with electric
mixer about 10 minutes or until thick
and creamy; gradually add sugar, beating
until dissolved between additions.
Triple-sift ours; fold into egg mixture.
3 Spread mixture into pan; bake about
35 minutes. Turn cake immediately onto
baking-paper-covered wire rack to cool.
4 Meanwhile, make chocolate icing.
5 Cut cake into 16 squares; dip each
square into icing, drain off excess. Place
coconut into medium bowl; toss squares
in coconut. Place lamingtons on wire
rack to set.
CHOCOLATE ICING Sift icing sugar and
cocoa into medium heatproof bowl; stir
in butter and milk. Set bowl over medium
saucepan of simmering water; stir until
icing is of a coating consistency.
{
prep + cook time 50 minutes makes 16
}
6 eggs

cup (150g) caster sugar

cup (50g) cornour
cup (75g) plain our

cup (50g) self-raising our
2 cups (160g) desiccated coconut
CHOCOLATE ICING
4 cups (640g) icing sugar
cup (50g) cocoa powder
15g butter, melted
1 cup (250ml) milk
Classic Cakes {70} Sponge cakes Classic Cakes {71} Sponge cakes
victoria sponge sandwich
250g butter
1 teaspoon vanilla extract
1 cup (220g) caster sugar
4 eggs

cup (80ml) milk

2 cups (300g) self-raising our

cup (110g) raspberry jam, warmed

1 Preheat oven to 180C/160C fan-forced.
Grease two deep 20cm-round cake pans;
line bases with baking paper.
2 Beat butter, extract and sugar in small
bowl with electric mixer until light and
uffy. Beat in eggs, one at a time. Add
milk and beat well. Transfer mixture to
large bowl. Stir in half the sifted our,
then remaining sifted our; stir until
mixture is smooth.
3 Divide mixture evenly between pans;
bake about 30 minutes.
4 Turn cakes, top-sides up, onto
baking-paper-covered wire rack to
cool. Sandwich cakes with jam; dust
with sifted icing sugar, if you like.
{
prep + cook time 50 minutes serves 10
}
Classic Cakes {70} Sponge cakes Classic Cakes {71} Sponge cakes
Classic Cakes {72} Sponge cakes Classic Cakes {73} Sponge cakes
Classic Cakes {72} Sponge cakes Classic Cakes {73} Sponge cakes
chocolate sponge
1 Preheat oven to 180C/160C fan-forced.
Grease deep 22cm-round cake pan; line
base with baking paper.
2 Beat eggs in small bowl with electric
mixer about 10 minutes or until thick
and creamy; gradually add sugar, beating
until dissolved between additions;
transfer mixture to large bowl. Triple-sift
dry ingredients; fold into egg mixture.
3 Spread mixture into pan; bake about
25 minutes. Turn sponge immediately
onto baking-paper-covered wire rack
to cool.
4 Make coffee icing.
5 Split sponge in half; sandwich with
cream. Spread top with coffee icing;
stand until set before cutting.
COFFEE ICING Combine coffee and milk
in small bowl; stir until dissolved. Sift
icing sugar into small bowl; stir in butter
and enough of the coffee mixture to give
a rm paste. Stir over hot water until
icing is spreadable; do not over-heat.
Use immediately.
{
prep + cook time 40 minutes (plus standing time) serves 10
}
3 eggs
cup (110g) caster sugar
cup (35g) cornour
cup (35g) plain our
cup (35g) self-raising our
2 tablespoons cocoa powder
300ml thickened cream, whipped
COFFEE ICING
3 teaspoons instant coffee granules
2 tablespoons milk
1 cups (240g) icing sugar
1 teaspoon softened butter
Classic Cakes {74} Sponge cakes Classic Cakes {75} Sponge cakes
lamington roll
3 eggs
cup (110g) caster sugar
cup (110g) self-raising our
2 tablespoons hot milk
cup (60g) desiccated coconut
BUTTER CREAM FILLING
90g unsalted butter, softened
1 teaspoon vanilla extract
1 cup (160g) icing sugar
1 tablespoon milk
CHOCOLATE ICING
1 cup (160g) icing sugar
cup (25g) cocoa powder
1 teaspoon softened butter
2 tablespoons milk
1 Preheat oven to 180C/160C fan-forced.
Grease 26cm x 32cm swiss roll pan; line
base and long sides with baking paper,
extending paper 5cm over sides.
2 Beat eggs in small bowl with electric
mixer about 10 minutes or until thick
and creamy; gradually add sugar, beating
until dissolved between additions. Fold
in sifted our and milk, in two batches;
pour into pan. Bake about 12 minutes.
3 Place a piece of baking paper cut the
same size as the pan on bench; sprinkle
evenly with a third of the coconut. Turn
hot sponge onto paper; peel away lining
paper. Using paper as a guide, loosely roll
sponge from long side. Stand 2 minutes;
unroll. Cool; trim all sides of sponge.
4 Make butter cream lling. Make
chocolate icing.
5 Spread lling over sponge. Using
paper as a guide, roll sponge from long
side. Place on wire rack set over tray;
pour icing over roll. Press remaining
coconut onto roll; refrigerate 30 minutes
or until set.
BUTTER CREAM FILLING Beat butter and
extract in small bowl with electric mixer
until pale and creamy. Gradually beat in
sifted icing sugar and milk until light
and uffy.
CHOCOLATE ICING Sift icing sugar and
cocoa into small heatproof bowl; stir in
butter and milk. Place bowl over small
pan of simmering water; stir until icing
reaches a pouring consistency.
{
prep + cook time 45 minutes (plus refrigeration time) serves 10
}
Classic Cakes {74} Sponge cakes Classic Cakes {75} Sponge cakes
Classic Cakes {76} Sponge cakes Classic Cakes {77} Sponge cakes
Classic Cakes {76} Sponge cakes Classic Cakes {77} Sponge cakes
passionfruit curd
sponge cakes
1 Make passionfruit curd.
2 Preheat oven to 180C/160C fan-forced.
Grease 12-hole (-cup/125ml) oval friand
pan; dust lightly with our.
3 Beat eggs in small bowl with electric
mixer about 10 minutes or until thick
and creamy. Gradually add sugar, beating
until dissolved between additions.
Transfer mixture to a large bowl. Fold
in sifted our then combined butter
and the boiling water.
4 Divide mixture among pan holes;
bake about 12 minutes. Working quickly,
loosen edges of cakes from pan using
a small knife; turn immediately onto
baking-paper-covered wire racks to cool.
5 Split cooled cakes in half. Spread
cut-sides with curd; replace tops. Dust
lightly with sifted icing sugar before
serving, if you like.
PASSIONFRUIT CURD Combine ingredients
in medium heatproof bowl; stir over pan
of simmering water about 10 minutes or
until mixture coats the back of a wooden
spoon (do not let water touch base of
bowl). Cover; refrigerate 3 hours.
{
prep + cook time 40 minutes (plus refrigeration time) makes 12
}
3 eggs
cup (110g) caster sugar
cup (110g) self-raising our
20g butter
cup (60ml) boiling water
PASSIONFRUIT CURD

cup (80ml) passionfruit pulp

cup (110g) caster sugar
2 eggs, beaten lightly
125g unsalted butter, chopped coarsely
Classic Cakes {78} Sponge cakes Classic Cakes {79} Sponge cakes
ginger sponge
1 Preheat oven to 180C/160C fan-forced.
Grease two deep 20cm-round cake pans;
line bases with baking paper.
2 Beat egg whites in medium bowl with
electric mixer until soft peaks form;
gradually add sugar, beating until sugar
is dissolved between additions. Beat in
egg yolks and golden syrup. Triple-sift
dry ingredients; fold into egg mixture.
3 Pour mixture into pans; bake about
18 minutes. Immediately turn sponges,
top-side up, onto baking-paper-covered
wire rack to cool.
4 Sandwich sponges with whipped cream.
Serve dusted with sifted icing sugar,
if you like.
{
prep + cook time 40 minutes serves 10
}
5 eggs, separated
cup (165g) caster sugar
1 tablespoon golden syrup

cup (50g) self-raising our

cup (50g) cornour

3 teaspoons ground ginger
1 teaspoon ground cinnamon
2 teaspoons cocoa powder
300ml thickened cream, whipped
Classic Cakes {78} Sponge cakes Classic Cakes {79} Sponge cakes
Classic Cakes {80} Sponge cakes Classic Cakes {81} Sponge cakes
Classic Cakes {80} Sponge cakes Classic Cakes {81} Sponge cakes
best-ever sponge cake
1 Preheat oven to 180C/160C fan-forced.
Grease two deep 20cm-round cake pans;
line base with baking paper.
2 Beat eggs in small bowl with electric
mixer about 10 minutes or until thick
and creamy. Gradually add sugar, beating
until dissolved between additions.
Triple-sift ours; fold into egg mixture.
Pour combined butter and the water
down side of bowl; using one clean
hand, fold through egg mixture.
3 Pour mixture evenly into pans; bake
about 25 minutes. Immediately turn
sponges, top-side up, onto baking-
paper-covered wire rack to cool.
4 Sandwich sponges with lemon butter
and cream. Serve dusted with sifted
icing sugar.
{
prep + cook time 50 minutes serves 8
}
4 eggs
cup (165g) caster sugar
1 cup (150g) self-raising our
1 tablespoon cornour
10g butter, softened

cup (80ml) hot water

cup (115g) lemon butter

cup (180ml) thickened cream, whipped
1 tablespoon icing sugar
Classic Cakes {82} Sponge cakes Classic Cakes {83} Sponge cakes
angel food cake
1 Preheat oven to 180C/160C fan-forced.
2 Sift ours, cup of the sugar and the
salt together six times.
3 Beat egg whites in large bowl with
electric mixer until foamy; beat in cream
of tartar. Gradually add remaining sugar
to egg mixture, beating until dissolved
between additions. Add extract; beat
until rm peaks form. Transfer egg
mixture to a larger bowl; use a whisk
to gently fold in our mixture.
4 Spread mixture into ungreased
25cm tube pan; bake about 30 minutes.
5 Place a piece of baking paper cut
larger than the pan on bench; turn pan
upside down onto bench over baking
paper (the pan should rest on its feet,
or the tube, above the paper) do not
move pan until cake is cold (the cake
will drop from the pan when cold).
If necessary, use a metal spatula to
release the cold cake from the dome
and base. Decorate with fresh berries,
if you like.
{
prep + cook time 50 minutes (plus standing time) serves 10
}
tip A tube pan is a round cake pan with tall, smooth sides and a hollow
metal tube in the centre. The tube (which may be higher than the
outside of the pan) helps give a more even baking in the centre of the cake.
cup (75g) plain our
cup (75g) wheaten cornour
1 cups (275g) caster sugar
teaspoon salt
12 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Classic Cakes {82} Sponge cakes Classic Cakes {83} Sponge cakes