| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
New Zealand |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
pn |
Salt |
| 1 |
c |
Flour |
| 3/4 |
c |
Fine sugar (can use regular) |
| 1 |
ts |
Baking powder |
| 50 |
g |
Butter melted (about 2 ounces) |
INSTRUCTIONS
>From the cooking bible of New Zealand, the Edmonds Cookery book, comes
this lovely sponge cake
Beat eggs and salt. Add sugar and beat till thick. Sift flour and baking
powder together. Add to egg mixture. Fold in butter. Pour into greased and
lined deep 20 cm (8 inch) round cake tin. Bake at 190 C. (375 F.) for 25-30
minutes or till cake springs back when lighly touched. Leave in tin for 10
minutes before turning out onto cooling rack. Posted to Bakery-Shoppe
Digest V1 #214 by Rayna Knighton <rayna@iconz.co.nz> on Sep 03, 1997
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