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    Mrs Lamb's Classic Sponge Cake

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    Mrs Lamb's Classic Sponge Cake

    This classic whisked sponge can be filled with anything you fancy. Kumquats, for instance, make a wonderfully piquant compote which is great mixed with sweetened, whipped cream.

    • Preparation time: 30 minutes
    • Cooking time: 20 minutes, plus cooling
    • Total time: 50 minutes 50 minutes

    Serves: 6 - 8


    • 3 large eggs, separated
    • 225g caster sugar
    • 140g plain white flour
    • 1 tsp baking powder


    1. Preheat the oven to 190C, gas mark 5. Butter, flour and line two 20.5cm sandwich cake tins.
    2. Using an electric whisk, beat the egg yolks with the sugar for 2 minutes. Add 75ml warm water, then continue whisking for about 10 minutes until really creamy, light and fluffy.
    3. Put the flour and baking powder into a sieve, then gently sieve and fold into the egg mix in three batches.
    4. Whisk the egg whites until they hold firm peaks, then fold them very gently into the egg and flour mixture. Divide the mixture between the two tins and bake for 20 minutes. Turn the cakes out immediately on to a wire rack, and flip them over again, before allowing them to cool completely before filling.

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