DIFFICULTYOne 20cm x 30cm cake
- Related Recipes
- Step 1
Preheat the oven to 180°C and grease and line a 20cm x 30cm lamington pan with baking paper.
- Step 2
Beat the eggs with electric beaters for 5 minutes or until thick and pale. Gradually add the sugar, beating constantly, until dissolved. Set aside.
- Step 3
Combine the milk and butter in a saucepan over low heat, stirring until the butter has melted. Remove from heat and set aside to cool slightly.
- Step 4
Sift the flours and cream of tartar into a bowl. Fold half the flour mixture into the egg mixture, then fold in the milk mixture. Fold in the remaining flour mixture, then pour the batter into the prepared pan. Bake for 10-12 minutes until lightly golden and firm to the touch.
- Step 5
Cool the sponge cake in the pan for 5 minutes, then invert on a wire rack and allow to cool completely.
Ice cream cake
Use this recipe to make to make Valli Little's ice cream cake.
This recipe makes enough sponge cake for 2 ice cream cakes. Keep any leftover in the fridge for up to 3 days or freeze for up to 2 months to use in a trifle.