DIRECT ACCESS RECIPES (CONT.)
P1 Sponge Pudding / Cake:
Victoria Sandwich Cake
Ingredients (Basic Plain Sponge Cake)
100g / 4oz soft tub margarine
100g / 4oz caster sugar
2 eggs beaten
half tsp / 2.5ml baking powder
100g / 4oz self raising flour
2 tblsp / 30mls milk
Cookware
18cm / 7inch deep microwave proof souffle dish -
greased and circle of greaseproof paper in base.
Place directly on turntable.
Method
1. Cream the margarine and sugar together.
Gradually add the egg. Stir in the flour. Gradually
stir in enough milk to give a soft dropping
consistency.
2. Spoon the mixture into a greased 18cm / 7 inch
souffle dish, with a greaseproof circle in base,
level the surface. Cook on Direct Access Cake
Program - Sponge Cake.
3. Leave to stand for 10 minutes before turning out
on to a wire cooling rack. Remove the greaseproof
paper.
4. When the cake is cold, cut it in half and sandwich
together with jam or jam and butter cream. Sift
icing sugar lightly over the top.
Variations
Lemon or Orange
Replace the milk with the juice and grated rind of 1
medium orange or lemon. When cold, fill with
orange or lemon butter cream.
Chocolate
Replace 2 level tblsps of flour with 2 level tblsps of
cocoa powder. When cold fill with vanilla or
chocolate butter cream.
Coffee
Dissolve 1 - 2 tsp of instant coffee in a little warm
water. Add with the milk.
Butter Cream
Sift 225g / 8oz of icing sugar into a bowl, gradually
beat in 100g / 4 oz of softened butter and a few
drops of vanilla essence. Add 1 - 2 tblsps of milk
for a softer consistency.
V
ariations;
Chocolate Butter Cream:- mix in 1 level tblsp of
cocoa powder dissolved in a little warm water.
Do not add the milk.
Coffee Butter Cream:- mix in 2 tsp of instant coffee
dissolved in a little of the milk.
