Nan's Sponge with Lemon Curd & Cream

Hi all,

Thought I'd share one of my favourite recipes with you, my Nan, Eileen Sheehan's, famous sponge recipe.

Back in the day these sponges were known all around the district and as far as I am concerned, better than CWA - big call I know!  Mum continued the tradition and I'm now taking the batton.  The sponge is such a classic, often overlooked for more complicated, fancier 'cafe cakes' but I don't think you can go past the light and fluffy sponge, freshly whipped cream and a sweet filling like homemade jam, add a nice cup of tea and what a perfect afternoon treat.

Mum and I serving up one of mum's many sponge variations.

For all the things that I am confident cooking the idea of cooking Mum/Nan's sponge always daunted me.  I'd tried some sponge recipes a couple of times when I was younger but always ended up with something that sunk when it came out of the oven, but for some reason I had never tried Nan's recipe.

So on my first Mother's day without my mum (she passed away Nov 2008) I was determined to make this sponge, I suppose as a tribute to my mum.  Why, I don't know, lots of pressure and emotion and god help anybody who might be around if it flopped!  But to my surprise it didn't, it was huge, light as air and tasted magnificent.  I was proud as punch and for the next month I went a little sponge crazy, morning tea, a birthday - I'll bring a sponge.  You bought a new fridge? lets celebrate, I'll bring a sponge!  Anyway I slowed down on the sponge making eventually.  So I now feel that I have earned the right to join the club of great sponge makers and get requests for this yummy treat often.

Eileen Sheehan's Famous Sponge Recipe

4 Eggs
3/4 Cup Sugar
1 Cup Cornflour (make sure it's not wheaten cornflour then the sponge will be gluten free)
1/2 tsp bi-carb soda
1 tsp cream of tartar

Pre-heat oven to 180 degrees celcius a little less if you have a hot fan forced oven.
Grease two 20cm round sponge tins and place a square of baking paper on the bottom of each.

Separate Eggs.  Beat egg whites until light and fluffy, add sugar gradually then beat in the yolks.  Sift cornflour, soda and cream of tartar and fold into the mixture.  A good trick is to use a palette knife or butter knife to do this, keeping as much air in the mixture as possible.  Divide mixture evenly between the tins.  Bake in the centre of the oven trays and have good clearance above because these babies really rise!  Bake for 20 mins or until golden on top.  Don't let them sit too long before turning out.  Sometimes they can be a little sticky to the sides, simply run a thin sharp knife around the edge.

Place one sponge on the serving platter and spread filling of your choice on top of the sponge.  I love a homemade jam or lemon curd especially, bought or homemade.  Whip some cream with a little sugar and vanilla and spread over the filling.  Place the second sponge on top.  Dust with a little icing sugar and ta daa!!  Yummo.

Let me know how you go....

Hope you enjoy!
Bridie