Le Cordon Bleu

Basic Whisked Sponge Cake

Preparation info
  • Serves

    6-8

    .
    • Difficulty

      Easy

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Ingredients

  • 4 eggs
  • 120 g caster sugar
  • 120 g pl

Method

Grease, flour and line a 20-cm round cake tin. Whisk the eggs and sugar in a heatproof bowl over a pan of hot water until the mixture is thick. Remove the bowl from the pan of hot water and continue whisking off the heat until the mixture is cool. Sift and fo