INGREDIENTS

INSTRUCTIONS

1. Pre-heat oven to 180deg.C. Line two round 18-20cm tins with Glad Bake.
2. Place all ingredients in a mixing bowl and beat with electric beaters
for 2-3 minutes or until ingredients are well combined. Divide the mixture
between the prepared tins and bake for about 25 minutes or until cooked
when tested with a wooden skewer.
3. Remove from oven and rest in tins for 5 minutes before turning out onto
a wire cake rack to cool completely. The cakes are now ready to be filled
with raspberry jam and cream and iced with lemon icing or sifted icing
sugar.
Note: Cakes can be frozen.
Converted by MC_Buster.
Per serving: 197 Calories (kcal); 13g Total Fat; (62% calories from fat);
16g Protein; 2g Carbohydrate; 561mg Cholesterol; 166mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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