For as long as I can remember a trip to Otaki on the Kapiti Caost of the North Island always included one of grans famous sponge cakes with home made jam of her choice to finish of a Sunday roast was tradition! Some of the earliest food memories and my passion for sharing comes from my Gran Anne Joynt. When she passed away I was lucky enough to be given her Kenwood stand mixer and famous sponge tins, something that I will cherish and look after for the rest of my life! I remember the first time I attempted a sponge cake with grans mixer and tins and it turned out a success and the true judge was my dad he was happy, but again he would have to say its good right?
Well anyway there’s a wee bit of background surrounding the Otaki Sunday Sponge. In turn fashion it is layered with homemade jam I chose a apricot one I made a few months back but you can use any jam you like.
Otaki Grans Sunday Sponge
4 eggs, separated
1/2 cup. caster sugar
1/2 cup. flour
1/4 cup cornflour
1 tsp. baking powder
25 gm. butter, melted and cooled
Whipped cream, homemade jam and a dust of icing sugar to serve
- Pre-heat oven to 190 degress bake.
- Line two sponge tins with baking paper base and sides.
- Separate egg whites into a stand mixing bowl, whisk until foamy.
- Whisk in caster sugar and egg yolks, whisk for 5 minutes until pale and fluffy.
- Sift all dry ingredients into separate bowl and fold into the egg mixture. I use a rubber scraper, start by going around the edges then a figure 8 pattern through the mix. Do not stir as you will loose all the air that makes it fluffy and light.
- Once flour is basically folded in fold in butter.
- Pour sponge batter evenly over the two sponge tins and bake for 24 minutes until sponge comes away from the edges of the tin.
- Cool and spread jam and whipped cream on the bottom layer followed with the lid, dust with icing sugar and enjoy!!