Nz Sponge Cake
Delight your taste buds with the light and airy perfection of NZ Sponge Cake—a classic New Zealand dessert that never goes out of style. This elegant two-layer sponge features a delicate balance of fluffy texture and sweet indulgence, created by expertly whipping eggs and sugar to a voluminous, cloud-like consistency. A touch of boiling water ensures the batter stays ultra-light, while sifting in plain flour and cornflour adds a signature softness. Once baked to golden perfection, the sponges are sandwiched with luscious whipped cream and a generous layer of raspberry jam, then dusted with a snowy finish of icing sugar for a truly show-stopping treat. Quick to prepare in just under an hour, this cake is perfect for afternoon teas, festive occasions, or simply as a sweet moment of joy. Serve with a steaming cup of tea or coffee for a quintessentially Kiwi experience sure to impress any crowd!
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Recipe Information
Ingredients
- 4 large Eggs
- 200 grams Caster sugar
- 125 grams Plain flour
- 50 grams Cornflour
- 1 teaspoon Baking powder
- 1 tablespoon Boiling water
- 200 milliliters Cream
- 4 tablespoons Raspberry jam
- 2 tablespoons Icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (356°F). Grease and line the base of two 20cm (8-inch) round cake tins with baking paper.
In a large bowl, beat the eggs using an electric mixer on high speed until thick, pale, and doubled in volume (approximately 5–7 minutes).
Gradually add the caster sugar in small increments while continuing to beat. Ensure the mixture is glossy and smooth before proceeding.
Sift the plain flour, cornflour, and baking powder together into a separate bowl. Gently fold this dry mixture into the egg mixture in two or three batches, being cautious not to deflate the batter.
Stir in the boiling water gently, ensuring the batter remains light and airy.
Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula.
Bake in the preheated oven for 20–25 minutes, or until the sponges are golden and a skewer inserted into the center comes out clean.
Remove from the oven and let the cakes cool in their tins for about 5 minutes before carefully turning them out onto wire racks to cool completely.
Once the cakes are cool, spread one sponge layer with raspberry jam and top with whipped cream.
Carefully place the second sponge layer on top, and dust the top with icing sugar before serving.
Slice and enjoy your delicious NZ Sponge Cake with a hot cup of tea or coffee!
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 406.3 g | 148% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 264.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 353 mg | 27% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 826 mg | 18% | |
*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.
