|Preparation : 15 min||Resting : -|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|225||g self-raising flour
|225||g caster sugar
|225||g soft butter,
|or Bertolli Olive Oil spread
|½||tsp baking powder (optional)
|icing sugar for dusting
|500||ml whipping cream|
|60||g icing sugar, sifted|
|1||jar of strawberry or raspberry jam|
|1||Preheat the oven to 180 °C (170 °C fan, gas mark 4). Butter and bottom-line two|
18cm sandwich tins.
|2||Place all the sponge cake ingredients in the metal bowl. Select the PASTRY/|
CAKE programme. Run for 10-15 seconds, press STOP, scrape down excess flour
and restart for a further 5 seconds.
|3||Evenly divide the cake batter between the sandwich tins. Bake for 20-25 minutes|
or until cake tester comes out of the cake clean.
|4||Cool on a wire rack. When cold, spread the jam on the top of one cake; cover|
with a layer of the whipped cream. Carefully place the remaining cake on top;
dust with icing sugar.
|1||Refrigerate the cream and the whisk for at least 30 minutes.|
|2||Cool the metal bowl. Put some ice cubes into it, run the CRUSH programme, empty|
and dry thoroughly.
|3||Fit the whisk in the metal bowl and add the cream and icing sugar. Remove|
the cap from the lid and run the EXPERT programme 2 minutes 30 seconds/speed 7
(without heating). Depending on the type and temperature of cream used, it might
be necessary to restart the programme. Watch carefully so that the cream does
not become butter. The cream is whipped when traces of the whisk start to appear
on the surface.