We had another birthday last month – mine this time. And my boys did a wonderful job making my birthday cake. They used the classic sponge recipe from the Failsafe cookbook and filled it with jam and whipped cream. The chocolate icing and lollies on top were Oscar’s idea (of course)!
Classic Sponge Cake (Low Chemical)
- 3 eggs
- 1/2 cup caster sugar
- 1/2 cup wheaten cornflour
- 2 tblspns self-raising flour
- Pear jam
- Whipped cream
- Preheat the oven to 180 C. Grease and flour two 20cm cake tins.
- Beat the eggs on high for 5 minutes until thick and pale.
- Gradually beat in the caster sugar, beating well after each addition. Continue beating until the sugar has dissolved.
- Sift the flours together 3 times then quickly and gently stir into the egg mixture. Do not over mix.
- Divide the batter evenly between the 2 cake tins then bake for 18 to 20 minutes. Allow to cool in the pans for a few minutes then turn onto a wire rack to cool.
- Spread the top of one cake with pear jam and whipped cream then place the second cake on top.
- Decorate the top as required.
This cake is decorated with chocolate icing, Allen’s freckles, White Pascall marshmallows and Nestle Smarties (Amines and Salicylates).
Variations: For a low chemical version dust the top with icing sugar or use plain, citric acid or carob flavoured icing.
