Wednesday, June 23, 2010

Victoria Sponge Cake with Kiwis and Cream



Victoria Sponge cake with Kiwis and Cream

Ingredients:

1. All-purpose Flour - 200 gm
2. Veg Oil - 225 gm
3. Caster Sugar - 225 gm
4. Corn Flour - 25 gm
5. Baking powder+Bicarb - 1 1/2 tspn
6. Eggs - 4
7. Butterscotch extract - 1 tspn
8. Milk - at room temp - 2-3 tbspn

Procedure:

1. Use a processor or traditionally, combine wet to dry ingredients and bake in 2 sandwich tins at 180 C for about 25-30 min.

2. Take out, cool for 10 min, turn over and peel off the parchment paper.

3. Now let them cool completely and fill it up with creme` fresh and cut kiwis

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