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Mrs Rawnsley's sponge cake
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Mrs Rawnsley's Sponge Cake

Mrs Rawnsley's Sponge Cake is a very old recipe from New Zealand, discovered in my grandmother's faded, falling-to-pieces cookbook. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, sweet
Cuisine: New Zealand
Servings: 1 cake

Ingredients

  • 3 Eggs
  • 150 g White Sugar 3/4 cup
  • 125 ml Milk 1/2 cup
  • 40 g Butter 1 1/2 oz
  • 120 g All-purpose flour 1 cup
  • 1 tsp Baking Soda
  • 1/2 tsp Cream of Tartar

Instructions

  • Grease a cake tin with butter and line the bottom with baking paper. Heat the oven to 180ºC (350ºF).
  • Beat together the eggs and sugar until they become pale and thick.
  • Boil the milk and melt the butter in it. Pour the milk mixture slowly into the creamed egg while beating the batter constantly.
  • Mix together the flour, baking soda and cream of tartar.
  • Gently beat the flour mixture into the batter.
  •  Bake the cake for 20 - 25 minutes until golden brown and firm to the touch.
  • Leave to cool for at least 10 minutes before running a knife around the edges and tipping out onto a wire-rack to cool completely.
  • Dust with icing sugar before serving.