Vicki Sponge Cake

 If you squint you can make believe that this feather-light, no flour sponge cake is low calorie... every bite brings back feelings of nostalgia... there is no other sponge cake like this one.

Custard Sponge Cake

This was the first ever sponge cake I made at the age of 13 and my family still talk about it to this day... Mine then had a base section on each layer of a greenish rubber with holes in it, resembling today's (sponge) dish clothes. The egg mix ended up on the ceiling and up the walls and to add to this epic, the rubbery section bounced when dropped onto the floor. We all have to start somewhere... 


Thank you Mum (Dulcie Valenti) 
for your understanding and patience...

Vicki Sponge Cake  (not Victoria)  with cherry jam, whipped cream and icing sugar

• Butter and dust (cornflour)two sandwich cake pans.
• Sift all of the following dry ingredients together 3 times...1/2 cup custard powder, 1 heaped teaspoon of cream of tartar, 1 level teaspoon of bi-barb soda, 3 rounded desert spoons of corn flour.
• Beat with an electric beater 4 Large Eggs and a pinch of salt until stiff and then gradually add 3/4 cup of caster sugar.
• Fold the dry ingredients into the egg mixture and make sure they are blended completely.
• Bake in a moderate 180 oven for about 20 minutes... watch closely in the last few minutes as it will burn quickly... cool on a wire rack... decorate with jam (pictured is home made cherry), cream and icing sugar for dusting.