Oven: 190 deg. C or 375 F. Cooking time: approx. 12 - 15 mins.
Ingredients:
3 eggs (med or large)
4 ozs. caster sugar
3 ozs. Self-raising flour
1 tblsp. Olive or Sunflower oil +1 tblsp. of Water
Icing sugar to dust
Jam/Cream/Fruit to fill
1. Whisk until thick and light in colour, and you can see a trail left by the whisk
2. Gently add the flour around the edges of the bowl, and using a metal spoon or spatula, fold in carefully, so as not to lose too much air.
3. Add the oil and water around the edges and fold in gently.
4. Bake until lightly golden and centre of cake feels firm. (The edges of the cake may also have started to shrink away from the sides of the tin.) Remove from the oven and cool.
- if making as one cake - cut this in half when cool and fill with desired jam or cream filling.
Dust with a little icing sugar to finish.
This cake keeps pretty well in an airtight tin for a good week (....... however, it probably wont last that long!)
Ingredients:
3 eggs (med or large)
4 ozs. caster sugar
3 ozs. Self-raising flour
1 tblsp. Olive or Sunflower oil +1 tblsp. of Water
Icing sugar to dust
Jam/Cream/Fruit to fill
1. Whisk until thick and light in colour, and you can see a trail left by the whisk
2. Gently add the flour around the edges of the bowl, and using a metal spoon or spatula, fold in carefully, so as not to lose too much air.
3. Add the oil and water around the edges and fold in gently.
4. Bake until lightly golden and centre of cake feels firm. (The edges of the cake may also have started to shrink away from the sides of the tin.) Remove from the oven and cool.
- if making as one cake - cut this in half when cool and fill with desired jam or cream filling.
Dust with a little icing sugar to finish.
This cake keeps pretty well in an airtight tin for a good week (....... however, it probably wont last that long!)
No comments:
Post a Comment