Monday, 23 June 2014

Sponge Cake - small, quick-mix teatime sponge cake

Oven: 160 deg. C, 325 F. - 30 - 40 mins.
4ozs. (1 cup) self-raising flour - sifted with
1 teaspoon of baking powder
4ozs. (1/2 cup) soft margerine
4ozs. (1/2) cup of either caster or demerara sugar
few drops of vanilla essence
2 eggs

Raspberry (or jam of choice) for filling and sifted icing sugar for top

Grease and line a small tin (7" square or 8" round)
Place all the ingredients (except jam and icing sugar!) into a mixing bowl and combine well - dont overbeat.
If the mixture seems a little heavy, mix in a small amount of hot water.

Place in your baking tin, even out a little, and
Bake until firm to the touch, and going lightly golden.  Also the edges will have moved away from the side of the tin, when it's done.

Cool the cake on a wire rack, then slice carefully in half.
Place jam on the base and replace the top.
Add some sifted icing sugar over.
Serve ........... how you fancy.

This is a very easy spongecake, and you can add or fill it with lots of other stuff :)

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