Homemade Trifle Sponges
Perfect to use in a varity of trifle recipes.
Servings: 8 large pieces
Equipment
- 20cm (8in) square cake tin
- baking parchment
- electric whisk
Ingredients
- 125 g (4oz) plain flour
- 125 g (4oz) golden caster sugar
- 3 large eggs
- 25 g (1oz) butter melted
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Line and lightly grease a 20cm (8in) square shallow cake tin.
- Place 125g (4oz) caster sugar and 3 eggs in a large heatproof bowl and place over a pan of gently simmering water. Whisk the eggs and sugar together until very thick. The whisk will leave a trail when lifted from the mixture.
- Remove from the pan and continue whisking for a few more minutes. Sift 125g (4oz) plain flour over the mixture and gently fold in with a spatula or large metal spoon until just combined.
- Drizzle 25g (1oz) melted butter over the surface and fold in. Pour into the cake tin and bake in the centre of the oven for 20 minutes until golden and springy to the touch.
- Allow to cool in the tin for a few minutes before lifting out and transferring to a wire rack to cool completely.
- Cut into 8 trifle sponges and use as required.
Notes
Cook's tips
When whisking the eggs the mixture should become thick enough to leave a trail that will hold for a few seconds when the beaters are lifted. I write my initials with the trail and if I can still just see the 1st letter when I have finished the 2nd the mixture is thick enough.
Fold the flour in (and then the butter) with a gentle cutting, turning and lifting motion, taking care not to knock out all the air.
Store
The sponges will keep for up to a month stored in a cool place in an airtight container.
Freeze for up to 6 months.