225g caster sugar
75ml warm water
150g self-raising flour
Jam to fill
Preheat oven to 170c
Grease 2 sandwich tins & a little flour to cover the grease
Whisk egg yolks & sugar tog adding the water a little at a time until a light & fluffy texture is made.
Sift the flour & gently add a little at a time into the egg & sugar mix by folding in with a metal spoon.
In a clean bowl, whisk egg whites until firm, and then very gently fold into the cake mixture.
Divide the mixture into two greased sponge tins.
Place 1 tin on the low rack and bake for 15-20 mins or until firm and a light golden colour. Repeat for 2nd tin
When cooled fill with jam
I also used the extender, turn heat setting down if cooking too quickly but this temp was perfect for my machine.
Posted by Toots on 25/1/11 at 08.26
Assuming you use 2 tablespoons of jam for the filling this cake has 44 WeightWatchers ProPoints - June
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