20110609

3 minute sponge with jam and cream

1 cup SR flour
1 tsp cornflour
1 cup caster sugar
3 tbsp milk
2 tbsp melted butter
3 eggs
finely grated zest of 1/2 lemon
1 tsp baking powder

Filling
4 tbsp raspberry jam
200ml thickened cream, whipped
icing sugar for dusting
fresh raspberries to serve

1. Preheat oven to 190C. Grease 2 x 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 mins or until light and fluffy. Fold in baking powder.
3. Pour mixture into prepared tins. Bake 18-20 mins or until golden and cooked when tested with a skewer.
4. Remove cakes from oven and leave in tins for 5 mins. Turn on to wire racks, cool.
5. Spread jam over 1 cake. Top with cream, then other cake. Dust with icing sugar and top with raspberries.

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