CSR Bake a difference encourages people to bake their Christmas presents this year instead of buying them and donate the money they would've spent to Mission Australia. CSR sugar will match each donation dollar for dollar up to $100,000. You can make your donations here. Mission Australia transforms thousands of disadvantaged Australians through employment, housing, family and youth and community services.
Penny from Jeroxie. Addictive and Consuming Blog is hosting a very special blogging event. Bloggers are to bake or cook a dish using CSR Sugar, and I decided to use brown sugar to make brown sugar sponge.
I've made this before and I love this cake, and so does the rest of the fmily. It's easy to make and it's so light and fluffy. I layered the two sponges with whipped cream. For variety, you can mix different spices or fruit into the cream. Hubby suggested cinnamon. I think I will take up his idea next time I make it.
I found this recipe in the AWW Cakes, biscuits and slices. While baking I also noticed the exact same recipe is on the CSR brown sugar packet.
3/4 cup firmly packed brown sugar (the recipe called for dark brown sugar, but I only had the normal one on hand)
1 cup cornflour
1 tsp cream of tartar
1/2 tsp bicarb of soda
300ml thickened cream
1. Preheat oven to 180degC (160 fan-forced) and prepare two 22cm round baking tins
2. In a large bowl, beat eggs and brown sugar with electric mixer for about 10 mins or until thick and creamy.
3. Sift cornflour, cream of tartar and bicarb of soda twice. Sift a third time into the egg and sugar mixture then gently fold.
4. Divide the mixture between the two cake tins.
5. Bake for 15-18 minutes. Turn out sponges onto baking paper covered wire racks to cool.
6. Beat cream until soft peaks form.
7. When cake is completely cool, spread half of the cream on top of one cake and lay the other cake on top. Spread the remaining cream on top.
Will you be baking a difference this year?