This is one of my husband’s family recipes that I have recently discovered. The original name of this recipe was ‘Dad’s Sponge’, and the ‘Dad’ is Theo, my husband’s grandfather. The recipe was written by Joan, one of Theo’s daughters. I couldn’t resist to make this sponge that Theo loved.
The recipe requires 1 cup Custard Powder. I baked the first cake using 1 cup Custard Powder, and that created overpowering artificial vanilla smell and strikingly yellow colour. I decided to reduce the amount to 1/2 cup and add 1/2 cup Corn Starch, as Custard Powder is mostly Corn Starch.
This cake expands amazingly. I used 21cm round tin and it was almost too small. Please see the photo below. If you want to bake 1 cake, use a larger cake tin and reduce Sugar, so that the cake won’t get brown too soon. I recommend to use two 20-22cm cake tins.
2 x 20-22cm Round Cake Tins *OR 22cm (OR larger) Round Cake Tin
4 Egg Whites *room temperature
3/4 cup Caster Sugar *reduce to 1/2 cup if you bake 1 large cake, and also if you prefer less sweet cake
4 Egg Yolks *room temperature
1/2 cup Custard Powder
1/2 cup Corn Starch Flour
1 teaspoon Cream of Tartar
1/2 teaspoon Bi-Carb Soda
- Preheat oven to 170℃. Grease OR line the base and sides of two 20-22cm round cake tins, OR a 22cm (OR larger) round cake tin with baking paper.
- In a bowl, blend Custard Powder, Corn Starch Flour, Cream of Tartar and Bi-Carb Soda.
- Using an electric mixer, whisk Egg Whites in a large mixing bowl until soft peaks form. Add Sugar gradually and whisk well. Then add Egg Yolks and whisk until well combined.
- Gradually sift Dry Ingredient mixture over the Egg mixture while folding in with a large spoon or spatula, and mix until well combined.
- Pour the mixture into 2 tins (OR 1 large tin) and gently drop on the bench a few times to remove bubbles in the mixture. Bake for 20 minutes or until cakes spring back when gently touched.
- *Note: If you bake 1 large cake, it takes about 30 minutes. If you don’t reduce the amount of Sugar, the cake would get very dark brown.
- Turn out on a wire rack. Carefully peel away baking paper if you lined the tins, then leave to cool.
- *Note: I sandwiched whipped Cream and Strawberries with two cakes for the above photo. I used 23cm deep pie dish with 20cm base.
- *Note: The photo below is the same cake that is baked in a 21cm cake tin and the tin was almost too small. It would be safe to use a larger size tin.