|
Title: Sponge Cake From New Zealand Categories: None Yield: 1 Servings 3 Eggs 1 pn Salt 1 c Flour 3/4 c Fine sugar (can use regular) 1 ts Baking powder 50 g Butter melted (about 2 -ounces) >From the cooking bible of New Zealand, the Edmonds Cookery book, comes this lovely sponge cake Beat eggs and salt. Add sugar and beat till thick. Sift flour and baking powder together. Add to egg mixture. Fold in butter. Pour into greased and lined deep 20 cm (8 inch) round cake tin. Bake at 190 C. (375 F.) for 25-30 minutes or till cake springs back when lighly touched. Leave in tin for 10 minutes before turning out onto cooling rack. Posted to Bakery-Shoppe Digest V1 #214 by Rayna Knighton |