soft vanilla sponge cake

  • 12 eggwhites, at room temperature
  • 1 teaspoon cream of tartar
  • 1¼ cups (275g) caster (superfine) sugar
  • 2 teaspoons vanilla extract
  • 1 cup (150g) plain (all-purpose) flour
  • icing (confectioner’s) sugar, for dusting
  1. Preheat oven to 180°C (350°F). Place the eggwhites and cream of tartar in the bowl of an electric mixer and whisk until soft peaks form. Gradually add ¾ cup (165g) of the sugar and the vanilla and whisk until thick and glossy. Transfer the mixture to a large bowl. Sift the flour and remaining sugar in a separate bowl. Sift a second time over the eggwhite mixture and gently fold through. 
  2. Spoon into an ungreased 2.5-litre-capacity bundt tin and smooth the top with a palette knife. Cook for 35 minutes or until the cake comes away from the sides of the tin. 
  3. Invert the tin onto a wire rack and set aside to cool for 1 hour. Using a butter knife, loosen the edge of the cake from the tin and remove. Dust with icing sugar to serve. Serves 10.
RATE THIS RECIPE:
Reader ratings (3.25) 321251

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox