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Sponge Cake Recipe
|Self raising flour||3 Ounce|
|Caster sugar||3 Ounce (85 Gram)|
|Hot water||1 Tablespoon|
|Apricot jam/Red jam||3 Tablespoon|
|Sifted icing sugar||1 Tablespoon|
|Fruits||1 Cup (16 tbs) (Fresh /Or Canned, Adjust Quantity As Needed To Fill Such As Strawberries, Kiwi, Mandarin)|
Calories 136 Calories from Fat 18
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 79.3 mg
Sodium 161.4 mg6.7%
Total Carbohydrates 26 g8.6%
Dietary Fiber 0.49 g2%
Sugars 17.4 g
Protein 4 g7%
Vitamin A 2.9% Vitamin C 6.2%
Calcium 4.8% Iron 4.7%
*Based on a 2000 Calorie diet
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.