Featherlight Sponge Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results.
Ingredients
- 4 eggs
- 3/4 c. superfine sugar
- .67 c. cake flour
- 1/4 c. custard powder or powdered instant vanilla pudding mix
- 1 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/3 c. apricot jam
- 1 1/4 c. heavy cream
Instructions
- Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8-inch round cake pans.
- Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans.
- Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to cool.
- Sandwich sponges with jam and cream.
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