After I swept up the cobwebs, I finally have the time to sit down and share yet another quickie in the kitchen :) It's been a very busy time at work and I have not been spending much time experimenting in my science lab.
This one is a keeper...and I love how soft the sponge is. Its great for Ramadhan, all you really need is 10 minutes to whip this up and while its baking in the oven, you can work on other dishes.
So please do try this, its too easy not to :)
- Melted butter for greasing
- 1 cup self-raising flour
- 1 tsp cornflour
- 1 cup caster sugar
- 3 Tbsp milk
- Extra 2 Tbsp melted butter
- 3 x 60g eggs
- Finely grated zest of ½ lemon
- 1 tsp baking powder
- 4 Tbsp raspberry jam
- 200ml thickened cream, whipped
- Icing sugar, for dusting
- Fresh raspberries, to serve
1 Preheat oven to 190°C. Grease two 20cm round cake tins with melted butter, then line each with baking paper.
2 Sift flours into the large bowl of an electric mixer. Add sugar, milk, extra butter, eggs and zest and whisk on high for 3 minutes or until light and fluffy. Fold in baking powder.
3 Pour mixture into prepared tins. Bake for 18-20 minutes or until golden and cooked when tested with a skewer.
4 Remove cakes from oven and leave in tins for 5 minutes. Turn out onto wire racks. Cool.
5 Spread jam over 1 cake. Spread cream over jam, then top with other cake. Dust with icing sugar, top with raspberries and serve. Or alternative you can use strawberry jam or canned cherries for the topping, be as creative as you can be :)
- Better Homes and Gardens Magazine - April 2011