Vanilla sponge cake

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 11
Servings 12
Time 20

Ingredients

  • 2
    extra-large eggs
  • 70
    ml
    water
  • 210
    g
    castor sugar
  • 10
    ml
    vanilla essence
  • 150
    g
    cake flour
  • 7
    ml
    baking powder
  • FILLING
  • 125
    g
    soft butter
  • 200
    g
    icing sugar, sifted
  • 10
    ml
    (or more) milk, if needed
  • 40
    ml
    smooth apricot jam
 

Method

20
 
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.
 

Read more on: bake  |  fruit
 

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