Magic Sponge -

Maggie’s Magic Sponge is a light and airy dessert that has captivated dessert lovers for generations. Known for its simple yet delightful texture, this sponge cake can be served plain or with a variety of toppings and fillings, including fresh fruit, whipped cream, or the delectable passionfruit icing featured in this recipe. Perfect for birthdays, tea parties, or just a sweet treat after dinner, Maggie’s Magic Sponge is a must-try for any home baker.

Why You Will Love This Recipe

This sponge cake is incredibly versatile, serving as a base for numerous desserts or enjoyed on its own. The recipe requires basic ingredients that you probably already have on hand, and with only a few steps, you’ll achieve a professional-looking result. The lightness of the cake coupled with the tangy passionfruit icing creates a delightful combination that will impress your family and friends.

Ingredients

To make Maggie’s Magic Sponge, gather the following ingredients:

5 large eggs
¾ cup caster sugar
1 teaspoon vanilla extract

⅔ cup corn flour
⅓ cup custard powder
1 teaspoon cream of tartar

1 teaspoon bicarbonate of soda
1 teaspoon plain flour

For the Passionfruit Icing:

180 g (1½ cups) pure icing sugar
1½ tablespoons fresh passionfruit pulp
60 g butter, softened

Approx. 2 teaspoons boiling water

Directions

Step 1: Preheat your oven to 350°F (175°C) and line two 20 cm round cake pans with baking paper.
Step 2: In a mixing bowl, beat the eggs until thick and creamy.

Step 3: Gradually add the caster sugar in three additions, beating well after each addition.
Step 4: Mix in the vanilla extract.
Step 5: Sift the corn flour, custard powder, cream of tartar, bicarbonate of soda, and plain flour together 2-3 times.

Step 6: Carefully fold the dry ingredients into the egg mixture using a whisk, ensuring not to lose the air incorporated in the egg mixture.
Step 7: Divide the mixture evenly between the two prepared cake tins.
Step 8: Bake in the moderate oven for 20-30 minutes, or until the cakes bounce back when touched.

Step 9: Once baked, allow to cool in the tins for a few minutes before transferring to a wire rack to cool completely.
Step 10: For the icing, cream the softened butter in a bowl, then gradually incorporate the icing sugar and passionfruit pulp. Add boiling water gradually until you achieve the right texture.
Step 11: Once the cakes are completely cool, spread the passionfruit icing generously over the top of one cake, place the other cake on top, and finish with any additional icing.

Top Three Tips

Make sure the eggs are fresh and at room temperature for the best volume when beaten.
Carefully fold the dry ingredients into the egg mixture with a whisk; this helps maintain the lightness of the sponge.
Be cautious not to overcook the sponge. Check for doneness by lightly pressing the top of the cake—it should bounce back.

FAQs

Can I use all-purpose flour instead of corn flour?: While corn flour provides a lighter texture, you can substitute it with all-purpose flour, though the sponge may be denser.
How do I store leftovers?: Keep any leftover sponge in an airtight container at room temperature for up to three days, or refrigerate and consume within a week.
Can I freeze Maggie’s Magic Sponge?: Yes, you can freeze the sponge cake layers wrapped tightly in plastic wrap and then in foil for up to three months.
What can I replace passionfruit with in the icing?: For a different flavor, consider using lemon or orange zest and juice, or even a berry puree.
Can I make this cake ahead of time?: Yes, you can bake the sponge a day in advance. Just wait to ice it until you’re ready to serve.

Conclusion

Maggie’s Magic Sponge is more than just a cake; it’s a nostalgic treat that brings families together and adds a touch of magic to any occasion. With its fluffy texture and vibrant passionfruit icing, this recipe is sure to become a favorite in your home. Get baking today and discover the joy of creating this delightful dessert!