One Sponge Cake, many uses....

In a cup

Photo by Alessandra Zecchini©

Ingredients:

50 g salted butter, cubed

200 g sugar

3 eggs, separated

1 drop vanilla essence

200 g self rising flour

200 ml milk

Using an electric beater mix with the butter with the sugar. Add the egg yolks and keep beating on full speed for 5 minutes. Add the vanilla essence, then half of the flour and half or the milk. Keep beating. Add the rest of the flour and milk. Beat for a few more minutes. Beat the egg whites to a stiff peak and the fold into the cake mixture with a spatula.

Grease two 20cm (8 inch) round cake tins and fill with the mixture. Or use an assortment of small espresso cups (you can fill about 20 with this mixture) or some cupcakes tins.

Bake at 180ºC (350ºF) for about 20 minutes (less if the coffee cups are really small). Check to see if it is cooked by inserting a toothpick into the cake.

Comments

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