Featherlight Sponge Cake

From Delish
The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results.

From: Delish Cooking School ? 2012 by Hearst Communications, Inc. Buy the Book Now!

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Nutritional Information

Calories    286
Total Fat    13.3g
Saturated Fat    8g
Cholesterol    --
Sodium    --
Total Carbohydrate    37.2g
Dietary Fiber    0.7g
Sugars    --
Protein    3.8g
Calcium    --
featherlight sponge cake

Louise Lister

Serves: 10

Total Time: 40 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

    4 eggs
    3/4 cup(s) superfine sugar
    2/3 cup(s) cake flour
    1/4 cup(s) custard powder or powdered Hong Kong Attractions instant vanilla pudding mix
    1 teaspoon(s) cream of tartar
    1/2 teaspoon(s) baking soda
    1/3 cup(s) apricot jam
    1 1/4 cup(s) heavy cream, whipped

Directions

    Preheat oven to 350 degrees F/325 degrees F fan-forced. wavy wigsGrease and flour two deep 8-inch round cake pans.
    Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans.
    Bake sponges about 20 minutes. Turn, top-side up, thermal travel mug onto parchment-covered wire rack to cool.
    Sandwich sponges with jam and cream.