Fruity Sponge Cake
Fruity Sponge Cake
Ingredients
- Eggs 4
- Flour 4 oz
- Baking powder 1 tsp
- Caster sugar 4 oz
- Vanilla essence 1 tsp
Ingredient for Filling
- Hosen fruit cocktail 1 can
- Cream 1 cup
- Extra fresh cream to decorate
- Fruit syrup or milk to moisten cake
Method
- For the sponge, beat eggs and sugar till light and fluffy, add essence,gently fold in flour and baking powder. Bake at 180 degrees C for 15-20 minutes in a greased and lined 9” pan. Cool on wire rack when done. To make filling, when cake is cold, split in half and apply fruit syrup or milk to moisten sponge and then add the cream and fruit cocktail, apply on bottom layer, top with 2nd layer of sponge. Decorate with swirls of fresh cream. Serve chilled.
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