Advertisement
Recipe: Blackberry And Cream Sponge
Similar Categories: Blackberry, Cream, Sponge
1/2 cup cornflour
1/2 cup self raising flour
4 eggs
2/3 cup caster sugar
1 teaspoon vanilla essence
1/4 cup blackberry conserve
300 ml softly whipped cream
icing sugar for dusting
Preheat oven to moderate 180C. Brush 2 shallow 20cm round sandwich tins with melted butter. Line the base with baking paper. Sift the flours. Using electric beaters, beat the eggs, sugar and vanilla essence in a small bowl until the mixture thickens, increases in volume and turns pale yellow. Transfer the mixture to a large bowl, then use a large metal spoon to fold in the flours quickly and lightly. Spoon mixture evenly into the prepared tins. Bake for 20 minutes or until sponges are a light golden colour and start to shrink slightly from the sides of the tins. Leave sponges in the tins for 5 minutes before turning out onto a wire rack. Leave the cakes until completely cool, then spread jam and cream thickly onto one of the sponges and top with the other layer. Using a sieve, dust cake generously with icing sugar.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Blackberry, Cream, Sponge
| Blueberry Hazelnut Wheat Coffee Cake | Blueberry Peach Bread |
