INGREDIENTS
2 eggs
1 tsp melted butter
¾ cup whipped cream
½ cup caster sugar
2 tbsp boiling water
½ tsp baking powder
¾ cup flour
Pinch salt strawberries
METHOD
Set oven to 180C. Grease and flour a recess cake tin. Beat whites till it forms stiff peaks, add sugar gradually until thick and shiny. Add yolks and beat. Sift flour, baking powder and salt together 3 times and fold lightly into the egg mixture. Mix butter and boiling water together. Pour around the edge of the mixture, and using a metal spoon gently fold in. Pour the mixture into the prepared tin. Bake in a preheated oven for 20-25 mins or until the sponge is firm to touch. Remove from the oven and place on a wet tea towel for about 2 minutes, then turn out onto a wire rack to cool. Fill the sponge with whipped cream and top with strawberries or other stewed fruit.
2 eggs
1 tsp melted butter
¾ cup whipped cream
½ cup caster sugar
2 tbsp boiling water
½ tsp baking powder
¾ cup flour
Pinch salt strawberries
METHOD
Set oven to 180C. Grease and flour a recess cake tin. Beat whites till it forms stiff peaks, add sugar gradually until thick and shiny. Add yolks and beat. Sift flour, baking powder and salt together 3 times and fold lightly into the egg mixture. Mix butter and boiling water together. Pour around the edge of the mixture, and using a metal spoon gently fold in. Pour the mixture into the prepared tin. Bake in a preheated oven for 20-25 mins or until the sponge is firm to touch. Remove from the oven and place on a wet tea towel for about 2 minutes, then turn out onto a wire rack to cool. Fill the sponge with whipped cream and top with strawberries or other stewed fruit.
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