Ingredients:
3 eggs, separated
1 cup caster sugar
½ cup cold water
1 tsp vanilla essence
2 tsp baking powder
1 cup plain flour
1 tbsp cornflour
jam & whipped cream to fill
icing sugar, to dust
Directions:
Preheat the oven to 180°C
Grease two 20cm round shallow tins & line the bases with baking paper
Use electric beaters to beat the egg yolks, sugar, water & vanilla for 10 minutes, until very thick & pale
Use clean beaters to beat the egg whites & baking powder until stiff peaks form
Fold the sifted flours into the yolk mixture, then the egg whites Divide evenly between the tins, & bake for 20 minutes, until springy to a gentle touch in the centre
Lay newspaper then a clean tea towel onto a wire rack, & turn the cakes out onto it
Leave to cool
Spread one sponge generously with your favourite jam, & then whipped cream
Place the other sponge on top.
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