|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
Hot Butter SpongeVeg HT CBF Welsh 30mins
Makes one 18cm/7 inch cake Hot Vegetarian Dried Fruit Cakes Baked Fayre Wales British Europe Ingredients 100g/4oz Softened Butter 75g/3oz Caster Sugar 3 Eggs 50g/2oz Sultanas 175g/6oz Self-Raising Flour 1 tbsp Milk For the filling 100g/4oz Softened Butter 1/4 teasp Ground Cinnamon For the topping 25g/1oz Softened Butter 2 tbsp Demerara Sugar Instructions 1. Preheat the oven to 190C, 375F, Gas mark 5 and grease 2 18cm/7inch sandwich tins with 25g/1oz of the butter and line the bases with greaseproof paper. 2. In a mixing bowl, cream together rest of the butter and caster sugar until pale and fluffy then gradually beat in the eggs. Fold in the sultanas, flour and milk. 3. Divide the mixture between the tins and smooth over the surfaces with a palette knife. Bake for 12-15 minutes until golden brown. 4. Meanwhile, make the filling by mixing together the butter and cinnamon in a bowl. 5. In another bowl, mix together the butter and the Demerara sugar to make the butter icing topping. 6. To serve - remove sponges from oven and turn onto a cake wire. Whilst still hot, spread the filling over one sponge then place the other sponge on top and spread the topping over. Serve immediately whilst still warm.
Cake Recipes | Bread & Bun Recipes | Biscuit/Cookies & Pastries Recipes
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
