The 2 1/2 minute family Sponge cake
|Recipe Supplied by: Jennipher Marshall-Jenkinson|
Serves: 4 People
175g self raising flour, sieved
175g butter softened
1 teaspn vanilla extract
Place all the ingredients into a large mixing bowl.
Using an electric beater on low speed, beat for 1 minute, then increase the speed and beat for 3 - 4 minutes until the mixture is smooth, light and creamy.
Divide the cake mixture between 2 well greased 18cms cake pans.
Bake each cake separately on MEDIUM HIGH for 2 1/2 minutes.
The cake may be a little sticky to touch on the surface, but a skewer or sharp knife inserted into the centre of the cake should come out clean.
Allow to stand, covered for 5 minutes then turn out on to a wire rack to cool.
Serve sandwiched together with jam and whipped cream and the top dusted with sieved icing sugar.
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