4 Eggs
1/2 cup sifted, grounded white sugar
1/2 cup plain flour
2 tsp baking powder
Separate the Eggs, beating the egg whites in a small bowl until absolutely stiff.
Add the yolks and beat to incorporate.
In a separate bowl, sift together the rest of the ingredients atleast five times to aerate and mix well.
Fold the dry ingredients into the eggs, until a thick batter is formed.
Pour into a greased tin that has been lined with paper (the cake is very soft). Bake at 180 for about 20 minutes or until done (skewer inserted in the center comes out dry).
To Assemble:
Split from the middle.
Drizzle juice from a fruit tin (pineapple or mixed fruit, or even peaches) over the bottom half. Spread whipped cream in a thin layer, and then sprinkle with fruit bits.
Put the top layer on, and drizzle juice on that as well. Then cover the complete cake with whipped cream, and decorate with fruit!
1/2 cup sifted, grounded white sugar
1/2 cup plain flour
2 tsp baking powder
Separate the Eggs, beating the egg whites in a small bowl until absolutely stiff.
Add the yolks and beat to incorporate.
In a separate bowl, sift together the rest of the ingredients atleast five times to aerate and mix well.
Fold the dry ingredients into the eggs, until a thick batter is formed.
Pour into a greased tin that has been lined with paper (the cake is very soft). Bake at 180 for about 20 minutes or until done (skewer inserted in the center comes out dry).
To Assemble:
Split from the middle.
Drizzle juice from a fruit tin (pineapple or mixed fruit, or even peaches) over the bottom half. Spread whipped cream in a thin layer, and then sprinkle with fruit bits.
Put the top layer on, and drizzle juice on that as well. Then cover the complete cake with whipped cream, and decorate with fruit!
SPONGEBOB!
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