Name: Vanilla sponge cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 2.00 eggs extra-large; 70.00 ml water; 210.00 g castor sugar; 10.00 ml vanilla essence; 150.00 g flour cake; 7.00 ml Baking powder; 125.00 g butter soft; 200.00 g icing sugar sifted; 10.00 ml milk; 40.00 ml jam smooth, apricot

Recipe Disclaimer

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Ingredients (10)

2.00	eggs — extra-large
70.00 ml	water
210.00 g	castor sugar
10.00 ml	vanilla — essence
150.00 g	flour — cake
7.00 ml	Baking powder

Filling

125.00 g	butter — soft
200.00 g	icing sugar — sifted
10.00 ml	milk
40.00 ml	jam — smooth, apricot

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Method:

Beat egg whites until stiff, then set aside.
Beat half the water, half the icing sugar and the egg yolks together for one minute.
Add remaining water, sugar and vanilla essence. Beat well.
Sift the flour, baking powder and a pinch of salt over the egg yolk mixture, then fold in gently.
Fold in the egg whites.
Pour into two greased and lined 20 cm baking pans or use one 17 x 27 cm rectangular pan.
Bake in a preheated 190 °C oven for 15 to 20 minutes or until a skewer inserted comes out clean. Cool completely.
To make the icing, beat butter until light.
Add icing sugar and beat well for at least five minutes, adding milk if it is too thick.
Spread apricot jam on one cake round, then cover with half the icing.
Top with the other half of the cake and ice with remaining icing.
Garnish with candied citrus zest if desired.