Monday, 21 March 2016

No Butter Sponge Cake with Jam

No Butter Sponge Cake with Jam


Ingredients
4 eggs (small)                
150 grams caster (superfine sugar)
150 grams self-raising flour
Raspberry jam
 
Method:
1. Preheat the oven to 160*C (fan)/350*F. Grease the tin. Cut a piece of baking paper and push the paper into the tin, smoothing out at the corners.
2. Place the eggs and the caster sugar in a large bowl. Whisk the eggs and sugar until they start to go pale and thicken. When the mixture is ready lift out the whisk, the mixture should trail away in a ribbon.
3. When the egg and sugar mixture is thick enough, sift over the flour.
4. Fold the flour in to mix
5. Bake for 15 min
 
 

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