Tue, 10 March 2026
True Sponge
Ingredients
Sponge
Cream Filling
Method:
1. Prepare the oven and tins
Preheat the oven to 160°C (fan).
Line two 8 × 8-inch baking tins with a removable base or springform base.
Do not grease the sides or bottom of the tins.
2. Combine dry ingredients
Combine:
Set aside.
3. Whip egg whites
Add egg whites and vinegar to a bowl.
Whip on medium speed for about 30 seconds until foamy.
Gradually add ½ of the sugar, 1 tablespoon at a time, while mixing.
Increase mixer speed to medium-high and mix for 2 minutes more, then reduce the speed to low and continue whisking until stiff peaks form.
The lower speed reduces the number of bubbles in the meringue mixture.
4. Mix egg yolks, sugar and oil
Slowly stream the oil into the egg yolks and remaining sugar while mixing on medium speed.
Mix until well combined. The mixture should turn pale yellow and creamy.
Go very slowly with the oil, or you risk the mixture separating.
5. Combine
Add half of the egg white mixture to the yolk mixture.
Mix gently with a spatula until combined.
6. Add dry ingredients
Sift the dry ingredients into the mixture.
Fold gently to combine.
7. Add remaining egg whites
Add the remaining egg white mixture.
Fold lightly until fully incorporated.
8. Pour into the prepared tins and remove air bubbles
Evenly distribute the batter between the two tins.
Run a knife or toothpick through the batter to remove large air bubbles.
9. Bake
Bake for 25 minutes.
10. Cool
Once baked:
Tap the tins lightly on the counter (about 10 cm height).
Turn upside down while the cakes are still in the tins to cool completely.
Once cooled, remove from the tins.
Cream Filling
Whip together:
Whip until soft peaks form.
Simple Syrup
Pour the hot water over the sugar in a bowl or jug and mix to dissolve.
Allow this to cool while the cakes cool.
Putting It Together
Once the cakes are fully cooled, remove them from the tins and gently roll off the outer coating on the top and sides of the cake.
It should come off easily, although some areas may be a little trickier than others. This coating can have a slightly eggy taste. It is not necessary to remove it, but removing it gives the cake a cleaner finished look and a lighter flavor.
Once removed, brush the simple syrup onto the cake layers to keep them extra moist. This step is also optional but can make a big difference on day two if the cake is not eaten straight away.
Place the first sponge layer onto a plate or cake board and spread a layer of raspberry jam. Tartness helps balance sweetness.
Add a layer of whipped cream and some fresh strawberries if desired.
Place the second sponge layer on top, then add more cream.
Decorate with fresh strawberries if desired.
Because this is a fresh cream sponge, it should be stored in the fridge.
To make this dairy-free, substitute the cream with a non-dairy alternative.
Wed, 4 March 2026
Chef: Simon O’Connell
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