Custard Sponge | Flourless Sponge Cake

Custard Sponge | Flourless Sponge Cake

Average Rating: 4/5, 1 vote

The first time I made this custard sponge it was really dry. I then worked on the recipe to get the consistency correct. This was then used as a base for my baked alaska.

Baked Alaska With Chocolate Hazelnut Ice Cream, Custard Sponge And Italian Meringue I have a fair collection of credit cards. A very long time ago our local airline rewards system joined up with American Express. At the time I was flying a lot around the country and the extra reward miles seemed worth it. As Amex is not accepted everywhere, the account came with a Visa card. I ordered supplementary cards for David so that we could accumulate miles faster. These cards are delivered to our office whenever they are renewed. Dave’s cards do not always arrive on the same day as mine. And we both have to go into the bank to activate them and put the pin onto the card. We have used our miles to fly to London and on the one trip the lounge was closed due to renovations. As I like to shower before we fly I ordered Diners Cards.

They have really great business class lounges around the world, and the card has proved very useful from that perspective. These are also delivered to our office at separate times, but the pin is embedded in the chip and all one needs to do is phone for the activation. When British Airways started flying directly into Cape Town I joined their loyalty programme. And when they offered me a credit card, I did not turn it down. We have managed to fly Business Class using our miles, so that was more than worth it. These too are delivered to our office and I was most surprised to see they sent Dave’s card together with mine, saving them a double trip. And, our chosen pins are embedded in the chip – don’t ask me how! I was really pleased not to have to visit the bank to activate the card.

Fold gently until completely combined and pour into a lined Swiss roll tin

Spread out evenly and place into the oven to bake for 15 minutes

Remove from the oven and turn out of the tin immediately

Remove the baking paper and place onto a wire rack to cool

If using for a Swiss roll, cover with a cloth and roll while still warm

If using for a layered cake or baked Alaska, leave to cool before cutting

Inspiration published on Lavender and Lime April 13:

We were meant to be having a family brunch today with my parents, the kids and our granddaughter. Sadly, we are still under lockdown and will have to delay this for later in the year.

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!

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