Sanyo EM-S5002W Instructions and Recipes - Page 65

• INGREDIENTS 175g/7oz self raising flour 175g/7oz butter or margarine 175g/7oz caster sugar 3 eggs, beaten COOKWARE 2 Victoria sandwich tins, approx. 20cm / 8 inch diameter. Place a circle of greaseproof paper in the base of each tin. Place tins on low and high metal racks. METHOD 1. Cream margarine and sugar until light and fluffy. Gradually add eggs, beating well. Gradually add flour and mix well. 2. Divide the mixture between two greased and lined Victoria sandwich tins. Smooth tops. 3. Preheat oven to 180°C. When oven is preheated, place one tin on low metal rack and one tin on high metal rack on turntable. Bake at 180°C for 20 -25 minutes or until well risen and browned. Change over position of tins halfway through cooking time. 4. Leave in tins for 3-4 minutes then turn out, remove paper and cool on wire rack. When cool sandwich together with jam and whipped cream, dust top with icing sugar. VARIATIONS Chocolate Sponge Replace 30m1s/2tblsps of flour with 30m1s/2 tblsps of cocoa powder. Coffee Sponge Dissolve 15m1s/ltblsp of instant coffee powder with 15m1s/ltblsp of warm water, add with the eggs. Fairy Cakes Half the recipe for Victoria sandwich cake (opposite), and follow the same method. Arrange approximately 10 paper bun cases on the circular drip tray. Place approximately 10m1s/2 tsps of mixture into the 10 paper bun cases. Preheat oven to 180°C. When oven is preheated place the tray on the low metal rack on the turntable. Bake using convection 180°C for 15-20 minutes until well risen and golden. When cool cover tops with icing. Chocolate Chip or Currant Cakes add 75g/3oz of chocolate chips or currants to the mixture. Butterfly Cakes As for fairy cakes. To make the wings - when cool cut off the top of each cake and cut this piece in half to make two wings. Fill the hollow with a little jam and butter cream and place the wings. Dust lightly with icing sugar. 64