Monday, 14 March 2011
Almond Sponge Cake - very quick.
All-in-one Almond Sponge Cake
Oven: 180 deg.C or 350 deg. F - approx. 25 mins.
7" cake tin - this is a small cake.
1 cup of granulated sugar
1/2 cup of oil (sunflower and olive mixed or just sunflower)
1/2 cup of milk (semi-skimmed or full cream)
3/4 cup of plain flour + 3/4 tsp. baking powder
1/4 cup of ground almonds
Icing sugar to decorate
First - beat the sugar and oil well together.
The mixture will lighten in colour and thicken slightly.
Add the rest of your ingredients - mix well and pour into your greased and floured (or sugared) baking dish and cook until a nice golden colour and is firm to the touch - when cooled, sift some icing sugar over the top.
TIPS: ...... test with a toothpick or skewer - which should come out clean.... also when the cake has begun to come away from the edges of the baking dish, it is usually done. (This may not work if you have a sticky cake recipe.)
If you place a paper doiley over the cake then sift the icing sugar - you get a very pretty pattern!
This cake is lovely served warm with fresh fruit salad and cream, but is also excellent eaten cold with a good coffee!