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Sponge Cake

sweet.chef's picture
Ingredients
  Self raising flour 3 Ounce
  Eggs 3
  Caster sugar 3 Ounce (85 Gram)
  Hot water 1 Tablespoon
For filling
  Apricot jam/Red jam 3 Tablespoon
  Sifted icing sugar 1 Tablespoon
  Fruits 1 Cup (16 tbs) (Fresh /Or Canned, Adjust Quantity As Needed To Fill Such As Strawberries, Kiwi, Mandarin)
Directions

Sieve the flour several times onto grease proof paper.
With an electric mixer, mix the eggs and sugar on a high speed until thick and creamy.
Sprinkle the flour over the top and fold in very gently with a metal spoon.
Finally stir in the hot water.
Grease two 7" sandwich tins, then divide the mixture into the tins.
Bake in a pre heated oven for about 20 minutes, then leave to cool for a few minutes.
Turn out onto a cooling tray and when cold, sandwich together with the jam, fruit and sifted icing sugar.
You may decorate the top of the cake in the same way.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Apricot
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
8

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