Home Page

METHOD

Whisk eggs and sugar in mixing bowl until white and thick.
[The more you whisk them the finer the texture of the cake. We prefer a course sponge]

Mix oil with hot water and set aside

Sift flour & baking powder together.

A little at a time fold the dry ingredients and the oil/water into the beaten eggs and sugar to make a nice smooth batter.

Pour into a well greased baking tin 180mm in diameter and 90 0r 100mm high [7"dia x 4"high]

Bake at 200ºC [400ºF] for +/- 20 min until cooked.

Cool on a rack then with a long knife cut horizontally into two. Layer center and top with smooth apricot jam.

Put two halves back together add layer of thick whipped cream to top and decorate with peach segments

©Copyright 1996 - 2004 e.Techie. All Rights Reserved. Use of this site is subject to the attached Terms & Conditions

3 Eggs
1½ cups sugar

3 Tbsp Butter
1 cup hot water

3 cups flour
3 tsp baking powder

Smooth apricot jam

Whipped cream

Small tin peach segments [drained]

[ Introduction ] [ Getting Started ] [ Wine ] [ Tipple & Beverages ] [ Tools & Equip. ] [ Basics ] [ Spices ] [ Menu Suggestions ] [ Soup ] [ Fish ] [ Fowl ] [ Meat ] [ Sweets ] [ Fondue ] [ Cake/Bake ] [ Vegan Delight ] [ Tasty Snacks ] [ Sauces ] [ Salads ] [ Preserves ]