Geranium sponge cake

Yield: 1 servings

Measure Ingredient
150 grams Butter; (6oz)
150 grams Caster sugar; (6oz)
3 \N Eggs; size 3
150 grams Self raising flour; (6oz)
75 grams Plain flour; (3oz)
25 grams Finely shredded scented geranium leaves; (1oz)
6 \N Leaves and flowers for decoration; (6 to 9)
75 grams Icing sugar; (3oz)
4 tablespoons Rose flower water; (4 to 8)


Preheat the oven to 160øC/325øF/gas mark 3.

Cream the butter and sugar together until light and fluffy and very pale in colour. Beat in eggs one at a time, following each with a spoonful of flour. Sift in the rest of the flour and fold in the creamed mixture.

Gently fold in the rest of the geranium leaves.

Turn into a greased and lined tin. Bake in the preheated oven until well risen and golden in colour. Cool in the tin for 5-10 minutes, then turn onto a wine cooling rack (with a plate underneath if you are going to glaze it).

For the glaze: Sift the icing sugar and gradually add water. Pour over the cake whilst still warm. Decorare with scented geranium leaves and flowers.

Converted by MC_Buster.

Per serving: 1564 Calories (kcal); 135g Total Fat; (76% calories from fat); 18g Protein; 76g Carbohydrate; 889mg Cholesterol; 1406mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 25 ½ Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.

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