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CREAM SPONGE

Ingredients:
Eggs -4
Castor sugar - 3/4 cup
Self raising flour - 1 1/4 cup
Butter - 1 tsp
Hot water - 3 tbsp
Cream - 1 cup (whipped)
Icing sugar
Additional whipped cream
Chinese gooseberries

Method:

  • Beat whole eggs until light. Gradually beat in sugar, continue beating until mixture is thick and sugar has completely dissolved (approximately 10-15 minutes)
  • Sift flour several times; melt butter in hot water.
  • Sift dry ingredients over egg mixture, fold in. Working quickly fold in hot water and butter.
  • Pour into a buttered and floured 20 cm cake tin.
  • Bake in a moderate oven 25-30 minutes or till cake springs back when touched lightly.
  • Turn out immediately and leave to cool.
  • Slice into three layers and fill layers with whipped cream.
  • Dust top with icing sugar and decorate with additional whipped cream and sliced Chinese gooseberries.
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