Annettes Sponge Cake

Kia Ora everyone ❤ It is a rather long video today, but I promise you its worth it! This was only my second time making a sponge cake and it is seriously easy.
Kia Ora everyone ❤ It is a rather long video today, but I promise you its worth it! This was only my second time making a sponge cake and it is seriously easy.
For the sponge you will need:
6 eggs
3/4 cup of sugar
Pinch of salt
1 1/4 cup of cornflour
2 tsp of baking powder
And for the fillings we used:
600ml of cream * I also didnt add any sugar because I was adding jam so thats optional if you don't want to add jam *
Any jam if you want to add jam
Fruit for in between or on top
A flake sprinkled on top
We baked the sponge at 180 on fanbake and it was in the oven for 20 mins and once cooked, transferred out of the tin to cool down. Annette usually does hers in a round cake tin, but if you're like me and you don't have one, just use what you've got!
I kid you not, that was just too flippen easy! BIGGEST ngā mihi (thank you) to Annette for sharing her recipe with us, our whanau absolutely loved it! Stay safe everyone and we will see you next time ✌

[@Bentley.27]

I made a sponge from Edmonds cookbook for king’s coronation today. Was so disappointed with it. Found your video and remembered this was the sponge I was bought up on! So happy! Thankyou, and I so enjoyed watching you. Made my day!

[@mummaskitchen2656]

Fantastic❤️❤️

[@sharonbull8722]

Love this

[@eileenrosney2469]

I love your recipie

[@krew3446]

Hiii there just found your videos and love them, I enjoy your easy going simplicity! Yet to try my favorites for an upcoming family celebration, Thanks so much beautiful

[@bevanholtz1964]

Thanks for supporting our family business

[@geraldineadams8935]

Love that you use a roasting dish, Marae styles.

[@user-tx1mk4uj3e]

21:20 AUS time this is the 3rd time I have made this gorgeous Sponge, I have just made one to take to my Patchwork class tomorrow as we have a birthday girl.
Thank you so so much I just love watching you cooking ♥️

[@mummaskitchen2656]

You are most welcome!

[@rosscokeys7700]

Thanks after 47 years of botched . nope Annette learnt from my mum and dad when annette was boss of social wealfare. But 47 yrs innoz. you made it able for me to make the fried bread msorus rip each other off on $8 a peice

[@ole9236]

Thank you for the simple and tasty NZ home recipes. Also for Annette sharing her sponge cake, just made this today. Cooling in the cake pans, but look awesome. Cheers beautiful Mumma

[@eileenrosney2469]

I make sponge cakes and it's 4 eggs, 4 ozs of sugar, 4 ozs of flour and 1 teaspoon of baking powder. Which the eggs and sugar together until it holds the figure 8. Fold in the flour and baked powder. Bake in the oven in 2 8inch or 20 cm cake tins

[@rosscokeys7700]

God Bless Annette. Im Ross. Brydon and Bertha's son the black sheep Ross

[@charleneackimenko61]

Looks yum. Definitely going to give it a try!

[@charleneackimenko61]

In the oven just about ready to come out. 😋

[@bevanholtz1964]

Thanks for supporting our family business.

[@taparah1]

OMG this sponge was yummmmaz! My 12yr old used this recipe and it came out awesome 👏. He got yolk in his egg white but he carried on. He folded and folded the cornflour into the mixture until the lumps disappeared and then baked it. This is the first sponge cake that didnt deflate on us 😂 once we took it out of the oven. His topping was cream, mascarpone, kiwi fruit and a broken up flake. Fluffy, light and tino reka. Mauri ora Mumma’s Kitchen

[@mummaskitchen2656]

Beautiful! Thank you so much for sharing that with us!

[@bevanholtz1964]

Mauri ora. Thanks for supporting our family business.

[@francisheperi4180]

I find it helpful to put the eggs in the fridge to solidify them so that it is easier to separate them especially in this warm weather, then leave them to come to room temperature... just saying. Cheers!

[@katvi8194]

Wow... That is amazing..ty 😊😊

[@bevanholtz1964]

Thanks for supporting our family business

[@alanramm]

We love your show …..please be more specific with the measures used. We use the ( stupid)American measurements and have to convert. I have tons of kids and relate to you a hundred percent! . My cookware is enormous …..you could bathe an elephant in my mixing bowls. We pray you always are happy and healthy and keep your great sense of humor…..being to serious is not helpful, especially with tons of kids!

[@beatabalkos1982]

HI JAST WONDERING what size is your cup , is it 250 ml or 200ml i would really appreciate if you could let me know thank you

[@raytapara8440]

Thank you.

[@bevanholtz1964]

Thanks for your support.

[@Epiha]

Okay, so I tried doing this with eggs from the fridge and failed twice, also learned I had my mixer on too high, got hoha and pulled out eggs and went at it again this morning with mixer at low speed and aue... Gonna go at it after church today, got some jam, need to mix up some whipped cream and then attack. Thanks Mummas Kitchen and thank you Annette.
On edit: I can't believe how light the sponge is after I pulled it out of the cake tin, bloody tin was heavier than the cake.

[@bevanholtz1964]

Hahahaha, dont give up. Thanks for supporting our family business.

[@vlogtheory4016]

Just came across recipes of sponge cakes from Australia and NZ and you guys seem to use “cornflour”. Is this what Americans would refer to as cornstarch. It has this squeaky feel to it and it’s used to thicken gravies and stuff sometimes. Is this the same thing?

[@francisheperi4180]

Come to your rescue, one year later.... Yes, cornflour here; cornstarch US ...this is what she used.

[@arlenesemmens7680]

Hiii, heres a silly question, if i wanted them as sponge drops instead of whole cake what do you recommend

[@mummaskitchen2656]

I've never done them in drops but they should be fine