Marble Cake
Divide batter into 3, leave one plain, add
pink food colour to second portion and
2 tablespoons of cocoa,
1
/
8
teaspoon
bicarbonate of soda and 1 tablespoon milk
to the remaining cake batter. Drop spoonfuls
of alternate colours into a 20cm ring tin,
or place each coloured cake mixture into 3
separate tins and bake. Then cut into 2cm
thick fingers and sandwich together with the
fluffy frosting (recipe in icing section, page
19). As sandwiching fingers together create a
3x3 finger cake, decorate with extra frosting.
Berry Cake
Add 2 cups of fresh, frozen or canned mixed
berries to the top of the cake batter in tins
before baking. Make sure that berries are well
drained if canned.
Classic Sponge Cake
4 eggs
¾ cup caster sugar
1 cup cornflour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1. Preheat oven 180°C fan forced. Grease
two 22cm round cake pans.
2. Beat eggs and sugar in the small bowl
on VERY HIGH (10-12) until thick and
creamy.
3. Using a metal spoon gently fold in
twice sifted flour, cream of tartar and
bicarbonate of soda until combined.
4. Divide mixture among cake pans, bake,
uncovered, in oven about 15 minutes or
until cooked through.
5. Stand cakes in pan 5 minutes before
turning onto wire rack. Cool.
6. Serve sponges sandwiched together with
strawberry jam and whipped cream.
24
Recipes (continued)
