Spring has sprung and with it comes the most glorious, fresh, vibrant baking. The sponge cake is notoriously challenging for many bakers (myself included!) so it felt time to really crack the code to this classic bake. My top tips for spongey success is in the recipe! Recipe: 6 eggs, separated and at room temperature 180g caster sugar Pinch of cream of tartar 140g cake flour (or 110g plain flour 30g cornflour) ¾ tsp bicarbonate of soda In the bowl of your @kenwood_au , whisk the eggs whites and

23M views · 51K reactions | This simple spring cake by @titansweets...