I can’t resist putting this recipe in – just for the name alone. Wasn’t sure if it actually worked, so we tested it out and can report that it’s easy to make, tastes good, but does need jam and cream to give it some moisture, but all sponges need jam and cream don’t they?

Mum took up lawn bowls in the late 1970s and she had Dad had many happy and busy years bowling competitively and for fun. Mum sometimes bowled as much as three times a week and as well there were the many social functions where the ladies took along a casserole, cake or dessert to share. I think the ‘Norma Mills’ recipe was probably made by many of the bowlers before they rushed out the door in their lovely while bowls uniforms.

Bowlers Sponge PS


  • ½ cup castor sugar
  • 2 eggs – room temperature **see below
  • 2 teaspoons plain flour
  • ½ cup cornflour
  • 1½ teaspoons baking powder
  • Jam & Cream

Place the sugar and whole eggs into a bowl and beat a high speed for 3 minutes. Sift plain flour, cornflour and baking powder together. Add sifted ingredients to bowl and beat at low speed for 1 minute. Line a cake tin with baking paper, pour mixture in and bake at 180°C in middle of the oven for 20 minutes. Do not open oven door under 20 minutes. When cool remove from tin, slice and fill with jam & cream. Ice or sprinkle with icing sugar, as desired.

**the original recipe says to leave the sugar and eggs in the bowl for 20 minutes before beating, this is because cold eggs, straight from the fridge, will stop is rising and make the sponge heavier

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