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RECIPE TODAY NEWS: Country Women’s Association – Vivian’s Cream Sponge


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Ace Press News From Cutting Room Floor: Published: Feb.26: 2023:

#AceFoodDesk – Vivian Sarich from the Country Women’s Association says this sponge is utterly reliable; it bakes up perfectly every time.

A sponge cake decorated with cream and strawberries
Vivian’s Cream Sponge(Supplied: Vivian Sarich)none

All measurements are in dessert spoons — heaped for dry ingredients, flat for wet ones.

There is some argument that this is a cake, rather than a sponge, because it has butter in it. But it’s only a tiny amount of butter and the chef labels it a sponge,  so that’s good enough for us.


10 dessert spoons of sugar

3 large eggs (or 4 small ones)

8 dessert spoons of boiling water

2 dessert spoons of butter

Vanilla, cocoa or coffee for flavour

5 dessert spoons of self-raising flour



Icing sugar to dust


  1. 1.Beat sugar and eggs for 10 minutes until thick and the sugar has dissolved.
  2. 2.Mix butter and the boiling water to melt the butter, stir into the egg/sugar mix.
  3. 3.Add vanilla / cocoa / coffee to taste. (If you use cocoa or coffee, it will dry the mix out, so add a little more water.)
  4. 4.Gently fold in the self raising flour.
  5. 5.Split the mix into 2 circular cake tins.
  6. 6.Bake at 180 degrees for 10 – 15 minutes, until the cake is golden and pulls away from the side of the tin.
  7. 7.Once cooled, spread jam and whipped cream on one cake, put the second cake on top, dust with icing sugar.

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