The Edmonds Cookery Book is the quintessential guide to traditional New Zealand cuisine. It was first published as The Sure to Rise Cookery Book in 1908 as a marketing tool by a manufacturer of baking powder, but it is now known as a Kiwi icon. (Edmonds has since become a brand within Goodman Fielder.) The front cover shows the old factory on Ferry Road in Linwood, Christchurch (since demolished) and their slogan "Sure to Rise". Only two copies of the first edition are known to survive. The cookbook has gone through many editions in its 100-year history. In 1955, a "De Luxe" edition was introduced, and had gone through 57 reprints by 2006. The book has been described as "as much a part of New Zealand kitchens as a stove and knife," and at one time it was "sent unsolicited to every newly engaged couple in New Zealand."
Yep that sums it up. Anyway, the beauty of this sponge recipe is that it is virtually impossible to mess it up and you can make it entirely gluten freed. It is literally Light As Air.
This is my adaptation:
5 eggs, separated
3/4 cup caster sugar
3/4 cup cornflour
1 1/2 teaspoons gluten free baking powder
1/2 teaspoon lemon oil extract (optional)
- Heat the oven to 190°C. Grease the base and sides of 2 20cm sandwich cake tins and line with baking paper.
- Beat egg whites until stiff, gradually add the sugar. Beat in the egg yolks. Add the lemon oil. Sift the cornflour and baking powder into the egg mixture.
- Gently fold through making sure you don't beat out the air.
- Bake at 190°C for 20 minutes or until cake springs back when lightly touched.
- Leave in tin for 5 minutes before turning out onto a cooling rack.
I usually fill with a mixture of mascarpone and double cream, whipped together until firm. Or I use homemade lemon curd instead of mascarpone and stir it into whipped double cream. I usually top with lemon flavoured glace icing which has the advantage of setting quite firmly making it easier to slice the sponge.
Glace icing is made using icing sugar and a little boiling water to melt the sugar thoroughly then by adding more water gradually, by the teaspoon, stirring after each addition until you’ve reached the desired consistency. Bear in mind that it’s easier and more economical to thin glacé icing by adding more water than to thicken it by beating in more icing sugar.