Thursday, January 19, 2006

Easy Sponge Cake

This is an easy one tin (I use a round 8" x 2" deep tin) sponge cake that can be split and creamed in the middle

(approx 12 points for sponge cake - not including cream etc. you decide what to use in it)

1/2 cup sugar
1/2 cup self raising flour
3 eggs
pinch salt
couple of drops of vanilla

Pre-grease cake tin and line the bottom with baking paper.

Beat egg whites till stiff. Beat in sugar till mixed and stiff. Beat in egg yolks and vanilla. Gently fold in flour and salt until mixed.

Pour into tin and bake in a pre-heated 200 degree (fan forced) oven for 15 to 20 minutes.

Run knife around cake edge and turn out and cool on wire rack.

When cool, split cake in two and spread centre with jam (if desired) and cream (I use a spray can of cream Dairy Whip light cream). Dust top of cake with icing sugar or top cake with cream and strawberries and choc flakes (mini flake chopped into flakes)

Cake is best eaten on day of cooking. Makes a yummy dessert!

If you want an extra, extra high cake, bake 2.


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