Sponge Cake Recipe
Ingredients
| 85 g - 3 oz self raising flour | ||
| Eggs | 3 | |
| 85 g - 3 oz caster sugar | ||
| Hot water | 1 Tablespoon | |
| 3 tbsp apricot or red jam | ||
| Sifted icing sugar | ||
| Fresh or canned fruit to fill (strawberries, kiwi, mandarin) | ||
Directions
Sieve the flour several times onto grease proof paper.
With an electric mixer, mix the eggs and sugar on a high speed until thick and creamy.
Sprinkle the flour over the top and fold in very gently with a metal spoon.
Finally stir in the hot water.
Grease two 7" sandwich tins, then divide the mixture into the tins.
Bake in a pre heated oven for about 20 minutes, then leave to cool for a few minutes.
Turn out onto a cooling tray and when cold, sandwich together with the jam, fruit and sifted icing sugar.
You may decorate the top of the cake in the same way.
With an electric mixer, mix the eggs and sugar on a high speed until thick and creamy.
Sprinkle the flour over the top and fold in very gently with a metal spoon.
Finally stir in the hot water.
Grease two 7" sandwich tins, then divide the mixture into the tins.
Bake in a pre heated oven for about 20 minutes, then leave to cool for a few minutes.
Turn out onto a cooling tray and when cold, sandwich together with the jam, fruit and sifted icing sugar.
You may decorate the top of the cake in the same way.
Chef
