New Zealand Billy Sponge
Delight your taste buds with the unmistakable charm of the New Zealand Billy Sponge, a light and airy dessert that combines classic elegance with irresistible flavor. This show-stopping sponge cake is crafted from a perfectly balanced blend of eggs, sugar, and flour, with the addition of cornstarch for that signature feathery texture. Between its tender layers lies a luscious filling of smooth whipped cream and your favorite berry jam, delivering a harmonious combination of sweetness and tanginess. With a delicate dusting of powdered sugar atop its golden surface, this cake is not only a visual treat but also a timeless centerpiece for any occasion. Ready in under an hour, the Billy Sponge is perfect for afternoon teas, celebrations, or a simple indulgence at home. Optimize your dessert repertoire with this easy-to-follow recipe and savor the authentic flavors of New Zealand baking!
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Recipe Information
Ingredients
- 4 large Eggs
- 200 grams Sugar
- 100 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 50 grams Butter (melted and cooled)
- 300 milliliters Whipping cream
- 100 grams Jam (berry or your preferred flavor)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, use an electric mixer on high speed to beat the 4 eggs and sugar together until the mixture is pale, thick, and tripled in volume (about 5-7 minutes).
Sift the all-purpose flour, cornstarch, and baking powder together in a separate bowl.
Gradually fold the sifted dry ingredients into the egg mixture using a spatula. Be gentle to maintain the airy texture.
Add the vanilla extract and melted butter, folding gently until just combined. Be careful not to deflate the mixture.
Evenly divide the batter into the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
Once completely cool, whip the cream to stiff peaks in a chilled bowl using a hand mixer.
Spread a generous layer of jam on top of one cake layer, followed by a thick layer of whipped cream.
Place the second cake layer on top, pressing slightly to secure it. Dust the top with powdered sugar for a classic finish.
Slice and serve immediately, or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1155 mg | 385% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 405.2 g | 147% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 266.1 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 150 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
