1. Preheat oven to 190 degrees C. Spray 20cm round cake tin with oil (or grease).
  2. Beat room temperature eggs and salt. Add sugar and beat well until thick enought ot draw a #8 with the mixture falling off the ends of the beator in an unbroken trail.
  3. Melt butter and add to egg mixture.
  4. Sift flour and baking powder together into a separate bowl. If time allows sift three times before adding to egg mixture.
  5. Working quickly but very gently now, use a metal knife or spoon and fold ingredients together.
  6. Pour into cake tin and bake for 25-30 minutes or until cake springs back when lightly touched.
  7. Leave sponge in tin for 10 minutes before turning out onto a wire rack.
  • Katt 03 Jan, 2010

    I found cooking for 25 minutes then leaving in turned off oven for 10 minutes worked well.

  • Katt 03 Jan, 2010

    Sponge can be used for numerous things: cut in half and spread jam on each half and sandwich halves back together with whipped cream, top with whipped cream and fresh fruit the same as the jam; use cut up pieces of sponge to make trifle by putting in bottom of bowl or glass, add fruit and juice, top with custard then finish off with cream; cut sponge into 4cm square pieces dip into chocolate icing then roll in coconut for lamingtons; or just dust with icing sugar to serve.

  • Katt 03 Jan, 2010

    To make chocolate sponge: add 2 TB cocoa with the flour and baking powder and sieve as above. \r\nTo make lemon sponge: add 2 tsp grated lemon rind to mixture.\r\nTo make orange sponge: add 1 TB grated orange rind to mixture.

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