Frequently enjoyed in the BB household and certainly the 'go-to' whenever friends and family are coming. So fluffy and light, paired with lots of whipped cream and fresh fruits making a delicious sweet treat.
We hope you love this recipe as much as we do and best part is, our gluten free friends can also enjoy!
- 5 Eggs
- 1/2 Cup Castor Sugar
- 1/2 Teaspoon Baking Powder
- 1 + 1/4 Cups Cornflour
- Oven Preheat 160 degrees
- Grease + line 1 x 20cm Tin
Beat eggs using an electric mixer for 8-10mins on high, until thick/creamy. Add sugar 1 Tablespoon at a time, until eventually all is dissolved into egg mixture. Sift flour + baking powder 3 times before adding to egg mix. Add all together and gently fold.
Bake for 20-22mins or until a light golden on top. Once you have removed from oven, wrap in clean tea towel to assist in keeping the warmth in as it cools.
We suggest cutting in half and filling the middle with plenty of cream + fresh berries however absolutely don’t let us limit your imagination, lemon curd also goes divinely.
Of course serve on your favourite Bridget Bodenham Cake Stand and enjoy !!
Make sure to tag us @bridgetbodenham to show us your delicious sponge !!