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Posts Tagged ‘sponge roll’

I was looking to use up some surplus eggs and a few jars of last year’s jam, and came upon this old recipe.  It’s from an ancient Australian Women’s Weekly cookbook and produced a surprisingly tender  tea cake in very little time.

Unlike most sponges, there’s no need to separate the eggs, although it is important to sift the flour, or it won’t fold smoothly into the beaten egg mix.

The sponge itself has only four ingredients – eggs, sugar, SR flour and hot water.  It takes ten minutes to mix, ten minutes (or so) to bake and less than ten minutes to fill and roll.  The finished cake texture is soft and springy, and the flavour quite uncomplicated, but charming in its own simple way.  It only keeps for a day, so bake it when you have company…

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