| 200g |
SCS Salted Butter |
| 200g |
Sunshine Self-Raising Flour (sifted) |
| 200g |
SIS Caster Sugar |
| 1½ tsps |
Baking Powder |
| 3 |
Eggs + 1 Egg White |
| Filling |
| Whipped Heavy Cream |
| Strawberry or Raspberry Jam |
|
|
| 1. |
In a large bowl, whisk the eggs until foamy. |
| 2. |
Add the other ingredients and mix until just combined. |
| 3. |
Pour the batter into a greased 8-inch tin or swiss roll tin. |
| 4. |
Bake for about 20 to 25 minutes, until the cake is cooked through and looks golden brown. |
| 5. |
While the cake is left to cool, whip heavy cream with a whisk (electric preferred) until stiff peaks are formed. |
| 6. |
To make sponge sandwiches, use a round cutter to cut small round cakes and spread whipped heavy cream and jam in between two round cake discs; dust the top with icing sugar. |
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