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ZL1ABS > RECIPE 25.03.12 09:24l 41 Lines 1245 Bytes #999 (0) @ WW
BID : 360076ZL1ABS
Read: DK3UZ GUEST
Subj: Raspberry Sponge cakes
Path: DB0FHN<DB0FOR<DB0MRW<DB0ERF<OK0NAG<IK6ZDE<IW0QNL<VE2PKT<ZL2BAU<ZL1AB
Sent: 120325/0702Z @:ZL1AB.#06.NZL.OC #:2569 [AUCKLAND] FBB7.00i $:360076ZL1ABS
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
"Raspberry Sponge cakes
300 grams (10 ounces) packet frozen raspberries, thawed
2 tablespoons icing (confectioners) sugar
Extra icing sugar, to decorate
Ice cream, to serve
Sponge ingredients
3 Eggs
1 teaspoon finely grated lemon rind
1/2 cup caster sugar
1/4 cup custard powder
1/4 cup plain flour
1/4 cup self-raising flour
Preheat the oven to 180 Celsius (360 Fahrenheit). Combine raspberries and
icing sugar in a medium bowl. Divide the raspberry mixture among 6
ovenproof dishes (1 cup capacity). Place on an oven tray. To make the
sponge, place eggs in large bowl of an electric mixer. Beat until
combined. Add sugar, a teaspoon at a time, beating well after each
addition. Fold in combined sifted custard powder and flours until they are
just combined. Divide sponge mixture over raspberries in dishes. Cook in a
moderate oven for about 30 minutes, or until sponge is cooked when tested.
Dust sifted extra icing sugar over hot sponges. Serve with ice cream.
Tip: These are best made close to serving time. Try using frozen mixed
berries, instead of raspberries for a change."
From a weekend magazine cooking page.
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 19:34 on 2012-Mar-25
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