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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 68 |
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AN EASY SPONGE CAKE WITH LOTS OF POTENTIAL Ingredients:
4 oz. of self raising flour |
1/2 teaspoon of baking powder |
4 os. of butter or margarine (as desired) |
4 oz. caster sugar |
2 large eggs |
almond essence to taste. |
milk if necessary to bring to a dropping consistency = a little only |
Directions:
1. PUT THE SOFTENED BUTTER INTO A LARGE MIXING BOWL
2. ADD THE SUGAR AND CREAM TOGETHER, MIXING THOROUGHLY TILL THE MIXTURE LOOKS LIKE A CREAM
3. ADD THE BEATEN EGGS, ONE AT A TIME UNTIL THOROUGHLY MIXED
4. ADD BAKING POWDER
5. THEN SLOWLY FOLD IN THE FLOUR, ALONG WITH A SMALL AMOUNT OF VANILLA ESSENCE - OR ALMOND OIL IF PREFERRED.
6. WHEN THE MIXTURE IS SOFT AND SMOOTH - DIVIDE INTO 2 PREVIOUSLY GREASED ROUND CAKE TINS = DEPTH 2 INCHES OR THEREABOUTS.
7. BAKE ON THE MIDDLE SHELF OF THE OVEN TILL GOLDEN AND WELL RISEN -
8. 375 DESGREES FOR 25 - 3O MINUTES
9. TURN ONTO COOLING RACK AND WHEN COLD SANWHICH TOGETHER WITH JAM AND FRESH CREAM.
10. THIS IS WHAT I USE BUT SOME FOLK PREFER BUTTER CREAM - WHICH I FIND TOO SWEET.
11. THE SPONGE CAN ALSO BE ICED IF FOR A CHILDREN`S PARTY, IF SO DESIRED.
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