Yield: 4 servings
|250 grams||Sugar; powdered|
|5 \N||Eggs; (250 g)|
|200 grams||Flour; sieved|
|1 teaspoon||Vanilla essence; (5 ml)|
|1 kilograms||Icing sugar; sieved|
|¼ cup||Water; (60 ml)|
|1 tablespoon||Gelatine; (15 g)|
|½ cup||Liquid glucose; (120 ml.)|
|1 tablespoon||Glycerine; (15 ml)|
|\N \N||Cornflour as required for kneading|
FOR THE CAKE
FOR THE FONDANT
CREAM butter.Add sugar and mix well. Add well beaten egg yolks. Beat egg whites till they stand in peaks and add to the butter-sugar mixture. Then fold in flour, rawa and one tsp. vanilla essence. Pour into a greased egg shaped cake mould and bake in a moderately hot oven till done. When cool, cover with fondant and decorate as desired.
PUT the water into a small saucepan and sprinkle the gelatine over. Cook over low heat, stirring till the gelatine dissolves. Do not allow to boil.
Remove the pan from heat and add the glucose and glycerine. Stir till the glucose dissolves. When cool, make a well in the centre of the icing sugar and gradually pour in three-fourths of the liquid and mix to a firm dough.
If the fondant is too dry, add a little of the remaining liquid. If too wet, add more icing sugar. Turn fondant on to a clean work surface, dust with a little cornflour and knead until smooth. Cover with a plastic wrap until ready to use.
Converted by MC_Buster.
NOTES : Sponge cake shaped like an Easter egg Converted by MM_Buster v2.0l.