Nz Sponge Cake Food

NEW ZEALAND BILLY SPONGE

New Zealand Billy Sponge image

This is from "Jo Seagar's New Zealand Country Cookbook". The author says that it used to be cooked in a billy in a camp oven or coal range. She said it makes a nice dessert with fresh or poached fruit and ice cream or whipped cream. Also great with bacon, bananas and maple syrup for brunch or breakfast. I guess what makes this one is the cracked sugar coating and the "rather chewy texture". I have not made this, but I want to do so. I don't think I would use Pam spray for this because I'm not sure it would create the crackly sugar coating she talks about. I'd use butter. ETA: One reviewer said that a family member really liked this with lemon sauce.

Provided by Debbie R.

Categories Breakfast

Time 50m

Yield 1 loaf

Number Of Ingredients 4

Ingredients

4 eggs
1 cup sugar (plus more for coating tin)
1 cup flour
1/2 teaspoon baking powder

Steps:

Grease a 12x23 cm loaf tin. (And grease it well.) Sprinkle sides and base with sugar.
Beat eggs until pale and fluffy. Slowly add sugar. Fold in flour and baking powder. Pour into prepared tin. Sprinkle extra sugar on top. Bake at 180 degrees Celsius (350 F.) for 35-40 minutes until top is golden and crunchy and the loaf is cooked through.
Remove from tin and cool on wire rack.

NZ SPONGE CAKE

Nz Sponge Cake image

Make and share this Nz Sponge Cake recipe from Food.com.

Provided by Missy Wombat

Categories Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs
6 ounces sugar
1/8 teaspoon salt
4 ounces flour
1 teaspoon baking powder
2 ounces butter
2 tablespoons boiling water

Steps:

Beat eggs a little with a pinch of salt, add sugar and beat until thick.
Fold in sifted flour and baking powder lightly.
Lastly add butter melted in the boiling water.
Bake in greased deep 8 inch round tin 25-30 minutes at 190 deg C/375 deg F.

Nutrition Facts : Calories 141.2, Fat 5.1, SaturatedFat 2.8, Cholesterol 56.7, Sodium 106.4, Carbohydrate 21.6, Fiber 0.3, Sugar 14.2, Protein 2.6

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