This is a fabulous sponge cake that I accidentally discovered while trying to bake a different sponge and realised that we didn't have enough eggs. The ingredients are easily found around the kitchen and the result is the softest sponge ever.
160g soft butter or margarine
2/3 cup (155g) castor sugar
2 eggs, separated
1 teaspoon vanilla essence
3/4 cup (90g) self raising flour, sifted
2 tablespoons water
1 tablespoon milk
Preparation:15min › Cook:25min › Ready in:40min
Preheat oven to 180 degrees C. Grease and flour a cake tin.
In a medium mixing bowl beat the egg whites with an electric mixer on medium for about one minute or until just stiff.
In a large mixing bowl beat the butter and sugar until light a fluffy.
Add the egg yolks and vanilla essence. Mix well for about a minute.
Add the sifted flour in two batches mixing well after each one.
Pour in the water and milk mix until combined.
Fold in the egg whites using a spatula.
Pour the mixture into the cake tin and bake for 25-30 minutes or until a skewer inserted into the middle comes out clean. Cool for 5 minutes before serving.