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Custard Sponge Cake

This is the lightest sponge recipe that I have ever cooked.



  • 1.

    Pre heat oven 180C to 190C

  • 2.

    Separate the eggs

  • 3.

    Beat egg whites till stiff

  • 4.

    Add sugar

  • 5.

    Beat in yolk (one at a time)

  • 6.

    Add other ingredients

  • 7.

    Bake in a 2litre 8 X 8 X 2 oven proof dish for 30 to 40 mins


I always check if it's cooked, by using a wooden skewer.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Custard Sponge Cake.


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Posted by Report
Wow what a delicious cake this is. Just so easy to make I was amazed it didn't end up lop sided.Thanks!!