Sponge Cake

Whether you're baking a delicious cake to enjoy with friends or a tasty meal for the whole family, White Wings has a range of products to ensure you the get the best result everytime.

Ready Baked Biscuits

Delicious home-style cookies to treat your family with at any time of day. Simply open and enjoy straight from the pack.
Baking Packet Mixes

Perfectly measured ingredients to produce a delicious baked treat that will delight every time - with less mess and fewer ingredients to store.
Flour

From Plain and Self Raising flour to speciality flour including Organic and Gluten Free, White Wings has a flour to suit every cooking and baking need. Now for a limited time, look out for the recipes of one of Australia’s favourite home cooks, donna hay, on selected flour packs in your local supermarket, exclusive to White Wings.
Dessert Packet Mixes and Shaker Pancakes

Easy ways to start and finish your day - create a special breakfast for the family in minutes with our shaker pancakes or add the finishing touch to your evening meal with our sumptuous dessert mixes.
Baking Ingredients

For a range of baking ingredients to make your cooking and baking quick, easy and tasty.

1 pack White Wings Sponge Cake 280g
2 (59g) eggs (room temperature)
165mL (2/3 cup) water

Preparation time: 10 mins
Cooking time: 40-45 mins
Serves: 12

	Preheat Preheat oven to 160C conventional or 140C fan-forced. Grease a 6cm x 20cm round cake tin. Line the base with baking paper.
	Mix Place the sponge mix, eggs and water into a medium mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 4 minutes (if using a hand held electric mixer, beat for an extra 2 minutes), scraping down sides of bowl occasionally.
	Bake Spread mixture into the prepared tin. Bake for 40 – 50 minutes† or until cake springs back when lightly touched. Stand for 5 minutes in pan before turning onto a wire rack to cool. Remove baking paper after cooling sponge cake. †Time may vary depending on oven. TIP: Lightly dust the cooled cake with icing sugar.
	Make a jam and cream filled sponge (optional) To make a jam and cream filled sponge cut cake in half horizontally and fill with jam and whipped cream or bake two halves following instructions above but using two 6cm x 20cm cake tins and dividing mixture evenly between them. Bake for 15 – 20 minutes† at 180◦C conventional or 160◦C fan-forced. Once cooled spread one sponge with jam and whipped cream then top with second sponge. Finish with a dusting of icing sugar. † Time may vary depending on oven.