Sponge cake

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Eggs

By Food24 November 03 2009
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Ingredients (7)

120.00 g flour — cake
10.00 ml Baking powder
salt — pinch
4.00 eggs — extra-large
12.00 ml lemon juice
25.00 ml water
160.00 g castor sugar
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Method:

Preheat the oven to 180 ºC (350 ºF). Line a 20 cm loose-bottomed cake pan with greased paper. Sift the flour, baking powder and salt together.
Beat the eggs until pale and fluffy. Add the lemon juice and water to the eggs. Gradually add the castor sugar while beating continuously.
Gradually sift the dry ingredients over the egg mixture and fold in with a spatula. Turn the batter into the prepared pan and bake for about 30 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Turn out on to a wire rack to cool. Cut the cake into three layers. Wrap two layers in plastic wrap and freeze until needed.



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