Brown Sugar Sponge Cake
This Brown Sugar Sponge Cake recipe is just about as simple as it gets, containing only 4 ingredients that you will more than likely already have on hand. You can decorate the finished cakes however you like; I sandwiched mine together with whipped cream, frozen raspberries and a layer of raspberry jam, finishing it off with a dusting of icing sugar on top.
- 3/4 cup brown sugar
- 4 eggs
- 1 cup cornflour
- 2 teaspoons baking powder
Preheat the oven to 180c. Prepare two round cake tins of the same size.
Place the brown sugar and eggs into the bowl of a stand mixer and beat for around 10 minutes, until thick and creamy.
Sift in the cornflour and baking powder and fold through the mixture very gently. Divide the mixture evenly between the two cake tins and bake for around 20 minutes, or until golden and spongy to touch.
Remove cakes from tins and cool on a wire rack before decorating.