Sponge cake for puddings

Posted on July 14, 2009. Filed under: Cakes, Sweets | Tags: , , |

Cooking Time : 25 mins.
Preparation Time : 15 mins.

For large cake
3 large eggs
85 grams self raising flour (or plain flour can be used adding 3/4 teaspoon baking powder)
115 grams sugar
4 tablespoons melted butter or margarine
For small cake
2 large eggs
55 grams self raising flour (or plain flour can be used adding 1/2 teaspoon baking powder)
85 grams sugar
3 tablespoons melted butter or margarine
Method
1. Sieve the flour.
2. Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. (10″ x 5″) or 175 mm. (7″) diameter tin for the large cake; and 225 mm x 100 mm. (9″ x 4″) or 150 mm. (6″) diameter in for the small cake.
3. Beat the eggs and sugar very well until thick and double in quantity.
4. Fold in the well-sieved flour carefully and gently with a metal spoon.
5. Fold in 2 tablespoons of hot water (1 1/2 tablespoons for the small cake) and the butter.
6. Pour the mixture into the prepared baking tin.
7. Bake in a hot oven at 400°F for 15 minutes.
8. The cake is ready when it leaves the sides of the tin and is springy to touch.
9. Take out form the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
Tips
VARIATION : CHOCOLATE SPONGE CAKE
Proceed as for sponge cake for puddings but reduce the self-raising flour quantity by 15 grams and use instead 15 grams cocoa.
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