Custard Sponge
The colour of this sponge depends on whether your custard powder has colouring in it or not
Makes enough for: 1 cake
Ingredients
- 4 eggs, separated
- 135 g fructose
- 135 g vanilla custard powder
- 5 mls cream of tartar
- 2.5 mls bicarbonate of soda
Method
- Preheat the oven to 180° Celsius
- Place the egg whites into a stand mixer bowl and whisk until soft peaks form
- Add the egg yolks one at a time, whisking for 2 minutes between each addition
- Add the fructose 15mls at a time, whisking between each addition until the fructose dissolves
- Sift the custard powder, cream of tartar and bicarbonate of soda into a mixing bowl
- Stir to combine and then carefully pour on top of the egg mixture
- Fold gently until completely combined and pour into a lined Swiss roll tin
- Spread out evenly and place into the oven to bake for 15 minutes
- Remove from the oven and turn out of the tin immediately
- Remove the baking paper and place onto a wire rack to cool
- If using for a Swiss roll, cover with a cloth and roll while still warm
- If using for a layered cake or baked Alaska, leave to cool before cutting