| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Barry |
6 |
Servings |
INGREDIENTS
| 5 |
oz |
Soft Margarine |
| 5 |
oz |
Caster Sugar |
| 3 |
md |
Eggs |
| 5 |
oz |
Self-Raising Flour |
| 5 |
fl |
Double Cream |
| 3 |
tb |
Favourite Jam |
INSTRUCTIONS
Preheat the oven to gas mark 4, 350F, 180C, and grease and line two 8-inch
sandwich tins. Put all the ingredients, except cream and jam, into the bowl
of your food processor or mixer and blend for 15 seconds. Scrape down the
sides, then blend again for another 15 seconds. Don't over-process though.
Spread the mixture into the prepared tins, making sure the tops are even,
and bake for about 25 minutes. Towards the end of the time, check to see if
the cakes are done by pressing your fingertip gently on the middle of each
cake. If the fingermark vanishes, it's cooked, otherwise leave for another
4 to 5 minutes.
Let the sponges rest for a minute or two, then turn them out onto a wire
rack and leave to cool. Whip the double cream, and when the cakes are quite
cool, spread one half liberally with jam and the whipped cream and
carefully put the othe half on top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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