| |
ZL3AI > RECIPE 22.08.03 20:02l 41 Lines 1414 Bytes #999 (0) @ WW
BID : ZL3AI909
Read: DB0FHN DO1RJ GUEST DG6LAY
Subj: Best sponge cake
Path: DB0FHN<DB0RGB<DB0MRW<DB0HOT<OK0PBX<OK0PHK<OK0NAG<OK0PPL<DB0RES<ON0AR<
WB0TAX<N1UAN<ZL2BAU<ZL3VML
Sent: 030822/0504Z @:ZL3VML.#80.NZL.OC #:6938 [Chch-NZ] FBB7.00i $:ZL3AI909
From: ZL3AI@ZL3VML.#80.NZL.OC
To : RECIPE@WW
Best Sponge Cake
----------------
* 3 large eggs (room temperature)
* 1/2 cup sugar
* 1/4 cup cornflour
* 1/4 cup self-raising flour
* 1 tsp vanilla essence
Pre-heat oven to 190C. Line the base of a 20cm cake tin with baking paper.
Spray the sides of the tin with butter oil (...or brush with soft butter).
In a mixing bowl, beat the eggs with a hand held mixer until pale. Add sugar
and continue beating until mixture thickens. Sift flour and cornflour into
the egg mixture and add vanilla. Fold through the mixture gently with a
spatula until all the pockets of flour are dissolved.
Pour sponge batter into tin and bake in pre-heated oven for 15-20 minutes. To
test if the cake is done, press centre of cake lightly with one finger after
approx. 15 minutes baking time. The centre of the cake springs back to the
touch when the cake is ready.
Leave to cool in tin for about 5 minutes, then loosen edges with a sharp
knife, and leave on a wire rack to cool completely.
(At this stage you can wrap the sponge carefully in a cling wrap and freeze,
if you wish.)
To fill the sponge, cut carefully across the middle with a large, sharp knife.
Fill with whipped cream and jam, or your favourite seasonal fruit. Dust with
icing sugar to serve.
Serves 8.
----------
73, David.
T4 1.5à24
Read previous mail | Read next mail
| |
