Custard Powder Sponge (No Fail Sponge Cake)

1. Beat whites of eggs until stiff.

2. Add yolks and sugar.

3. Sift all flours together & fold into mixture.

4. Divide into 2 greased & lined sandwich tins

5. preheat oven to 190c

6. place on middle shelf

7. reduce heat to 170c & cook for 20 minutes

8. this is for fan forced oven.

9. for oven not fan forced, preheat to 200c then reduce to 180c.

10. when cooked cool on rack fill with jam and fresh cream and enjoy.

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Nutrient	Quantity
Total fats	19.02 g
Protein	25.12 g
Carbohydrates	3.285 g
Energy	293.74 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.096 g
Water	152.351 g
Aspartic acid	2.658 g
Calcium, Ca	112.24 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.036 g
Lutein + zeaxanthin	1006 g
Fiber, total dietary	0.006 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.044 g
Fatty acids, total saturated 22:0	0.008 g
Niacin	0.15 mg
Vitamin A, RAE	320 g
Fatty acids, total trans-polyenoic	0.024 g
Arginine	1.64 g
Riboflavin	0.914 mg
Fatty acids, total trans-polyenoic 22:4	0.026 g
Tocopherol, beta	0.02 mg
Fatty acids, total polyunsaturated 15:0	0.016 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.072 g
Fatty acids, total saturated 20:1	0.054 g
Glutamic acid	3.346 g
Sodium, Na	285.56 mg
Fatty acids, total saturated 16:1 undifferentiated	0.402 g
Total lipid (fat)	19.02 g
Manganese, Mn	0.0622 mg
Proline	1.024 g
Fatty acids, total saturated 16:0	4.462 g
Fatty acids, total polyunsaturated 16:1 t	0.006 g
Fatty acids, total saturated 8:0	0.008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.062 g
Choline, total	587.6 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.024 g
Fatty acids, total polyunsaturated 18:1 t	0.046 g
Sugars, total	0.74 g
Serine	1.942 g
Fatty acids, total saturated 10:0	0.012 g
Fatty acids, total saturated 18:0	1.622 g
Fatty acids, total saturated 20:4 undifferentiated	0.376 g
Vitamin B-6	0.34 mg
Selenium, Se	61.406 g
Ash	3.224 g
Vitamin D	164 IU
Fatty acids, total saturated 18:1 undifferentiated	6.822 g
Pantothenic acid	3.066 mg
Phenylalanine	1.36 g
Copper, Cu	0.1498 mg
Betaine	0.6 mg
Thiamin	0.08 mg
Retinol	320 g
Methionine	0.76 g
Iron, Fe	3.6116 mg
Carbohydrate, by difference	3.285 g
Phosphorus, P	396.15 mg
Folate, total	94 g
Dihydrophylloquinone	0.2 g
Tocopherol, gamma	1 mg
Fatty acids, total saturated 4:0	0.008 g
Alanine	1.47 g
Cholesterol	744 mg
Valine	1.716 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.046 g
Fatty acids, total saturated 18:2 undifferentiated	3.11 g
Glycine	0.864 g
Glucose (dextrose)	0.74 g
Fatty acids, total saturated 14:0	0.066 g
Zinc, Zn	2.5926 mg
Isoleucine	1.342 g
Tocopherol, delta	0.12 mg
Fatty acids, total polyunsaturated	3.822 g
Fatty acids, total saturated 14:1	0.014 g
Tocotrienol, gamma	0.02 mg
Fatty acids, total polyunsaturated 17:1	0.024 g
Leucine	2.172 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.024 g
Tocotrienol, alpha	0.12 mg
Vitamin A, IU	1080 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.014 g
Folate, DFE	94 g
Tryptophan	0.334 g
Fatty acids, total polyunsaturated 16:1 c	0.396 g
Fatty acids, total polyunsaturated 18:1 c	6.776 g
Fatty acids, total saturated 20:0	0.006 g
Tyrosine	0.998 g
Vitamin B-12	1.78 g
Vitamin K (phylloquinone)	0.6 g
Fatty acids, total saturated	6.252 g
Histidine	0.618 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.024 g
Fatty acids, total monounsaturated	7.316 g
Threonine	1.112 g
Folate, food	94 g
Fatty acids, total polyunsaturated 17:0	0.044 g
Vitamin D (D2 + D3)	4 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.002 g
Cryptoxanthin, beta	18 g
Vitamin D3 (cholecalciferol)	4 g
Vitamin E (alpha-tocopherol)	2.1 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.116 g
Fatty acids, total trans	0.076 g
Fatty acids, total trans-monoenoic	0.052 g
Magnesium, Mg	24.06 mg
Lysine	1.824 g
Potassium, K	771 mg
Cystine	0.544 g
Fluoride, F	2.2 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cornflour	0.75 cup	0	0	0
Custard powder	1 tablespoon	0	0	0
Egg	4	286	1.44	19.02
cream tartar	1 teaspoon	7.74	1.845	0
caster sugar	0.75 cup	0	0	0
bicarbonate soda	0.5 teaspoon	0	0	0