Quick sponge cake

Yield: 1 servings

Measure Ingredient
¾ cup Self-raising flour
⅔ cup Caster sugar
150 grams Softened unsalted butter
3 \N Eggs

1. Pre-heat oven to 180deg.C. Line two round 18-20cm tins with Glad Bake.

2. Place all ingredients in a mixing bowl and beat with electric beaters for 2-3 minutes or until ingredients are well combined. Divide the mixture between the prepared tins and bake for about 25 minutes or until cooked when tested with a wooden skewer.

3. Remove from oven and rest in tins for 5 minutes before turning out onto a wire cake rack to cool completely. The cakes are now ready to be filled with raspberry jam and cream and iced with lemon icing or sifted icing sugar.

Note: Cakes can be frozen.

Converted by MC_Buster.

Per serving: 197 Calories (kcal); 13g Total Fat; (62% calories from fat); 16g Protein; 2g Carbohydrate; 561mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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