Ingredients:
- almond essence to taste.
- milk if necessary to bring to a dropping consistency = a little only
Directions:
- PUT THE SOFTENED BUTTER INTO A LARGE MIXING BOWL
- ADD THE SUGAR AND CREAM TOGETHER, MIXING THOROUGHLY TILL THE MIXTURE LOOKS LIKE A CREAM
- ADD THE BEATEN EGGS, ONE AT A TIME UNTIL THOROUGHLY MIXED
- ADD BAKING POWDER
- THEN SLOWLY FOLD IN THE FLOUR, ALONG WITH A SMALL AMOUNT OF VANILLA ESSENCE - OR ALMOND OIL IF PREFERRED.
- WHEN THE MIXTURE IS SOFT AND SMOOTH - DIVIDE INTO 2 PREVIOUSLY GREASED ROUND CAKE TINS = DEPTH 2 INCHES OR THEREABOUTS.
- BAKE ON THE MIDDLE SHELF OF THE OVEN TILL GOLDEN AND WELL RISEN -
- 375 DESGREES FOR 25 - 3O MINUTES
- TURN ONTO COOLING RACK AND WHEN COLD SANWHICH TOGETHER WITH JAM AND FRESH CREAM.
- THIS IS WHAT I USE BUT SOME FOLK PREFER BUTTER CREAM - WHICH I FIND TOO SWEET.
- THE SPONGE CAN ALSO BE ICED IF FOR A CHILDREN`S PARTY, IF SO DESIRED.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.64 Kcal (271 kJ) | ||
| Calories from fat | 49.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 19.76mg | 7% | |
| Sodium | 9.99mg | 0% | |
| Potassium | 7.34mg | 0% | |
| Total Carbs | 3.65g | 1% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.29g | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 4.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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