22
SPONGE CAKE
For the mixture:
– 200 g butter
– 100 g sugar
– 100 g icing sugar
– a few drops of vanilla essence
– 1 pinch salt
– 4 eggs
– 400 g self raising flour
– 125 ml milk
– 50 g cocoa
– Juice of half a lemon
Black ring cake tin
Margarine for greasing
Breadcrumbs for coating baking tin
Place butter, sugar, lemon juice, vanilla essence and salt in a mixing
bowl and beat together. Then add the eggs one at a time and beat the
mixture again.
Add the flour and the milk to the mixture and fold in.
Put half of the mixture into the greased and breadcrumbed baking tin.
Mix the other half of the mixture with the cocoa and put it onto the
yellow mixture. Use a fork to mix the dark mixture in swirls under the
yellow mixture and then smooth out. Then place in the oven.
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