Sponge Cake

Sponge cake with raspberry

4 eggs
120 gm. sugar
100 gm. cake flour
65 gm. melted butter or cornoil
1 tsp. vanilla essence

Method:

(1) Whisk eggs and sugar till light and fluffy.
(2) Fold in the cake flour lightly taking care not to deflate the eggs.
(3) Pour in melted butter and vanilla essence and stir lightly.
(4) Pour into a 9" round cake tin and bake at 175C for about 40 mins or till a skewer comes out clean.


Spread the raspberry jam onto the sponge cake.


Cut the sponge cake into half and stack them up.