Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.
SPONGE CAKE: Sift the all-purpose
90c (375f).
---------For the Sponge-------------.
Place eggs,sugar,lemon
owl or pot, stir the sponge together with a whisk or
0 tin cups used to steamed the cakes with parchment papers
br>Prepare dough for Chinese Steamed Buns.
Shape dough into
br>Prepare dough for Chinese Steamed Buns (see footnote).
Shape
Place the sponge cake on a cake plate. Whip the heavy cream and vanilla extract until it forms stiff peaks. Spread over sponge cake. Mix the jelly with the strawberries then pile on top of the whipped cream. Sprinkle the toasted sliced almonds around the edge of the cake. Dust with powdered sugar.
rom the oven invert the sponge cake onto a clean dish
he stovetop to steam the sponge.
Put the flour and
SPONGE:
1. In the bottom
Peel, core, quarter and slice apples. Place in saucepan with sugar, water, spices and mixed peel. Cook uncovered for about 10 minutes or until apples are tender.
To make sponge topping: beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar and beat until it is dissolved. Fold in sifted flour.
Spoon hot apple mixture into a deep round ovenproof dish and spread sponge topping over. Ensure that the apple mixture is as hot as possible before spreading the topping.
Bake uncovered for about 25 minutes.
ill need 2 8-inch sponge tins, lightly greased and lined
o taste.
Serve over steamed Basmati rice.
Slice each sponge in half lengthwise.
Lay sponge in 9 x 13-inch (glass preferred) pan to cover bottom.
Sprinkle with the rum.
Set aside.
Mix instant chocolate pudding according to package instructions but do not let it stand.
Pour directly over the sponge. Be sure that it covers all the sponge.
Mix vanilla instant the same and pour it over the chocolate, being careful not to make a hole in the chocolate layer.
ad to enter something. The recipe will feed four however you
Place sliced strawberries on bottom of a 13 x 9-inch cake pan. Make large package of jello and pour over strawberries.
Place in refrigerator to set.
Once set, slice sponge cake into 1-inch slices and place on top of set jello mixture.
Poke holes in sponge cake.
Make small package of jello and pour it over sponge cake-jello mixture.
Refrigerate.
Once total jello mixture is set, top with Cool Whip.
Decorate with whole strawberries.
Great refreshing summertime dessert.
For the Sponge Cake:
1. Preheat oven
o the top of one sponge, then some jam, then sandwich
Beat mascarpone cheese, cream, confectioners' sugar, coffee liqueur, instant coffee, and vanilla extract together in a bowl using an electric mixer until stiff peaks form.
Cut sponge cake in half horizontally, creating a top and bottom layer. Spread cream mixture on bottom layer and replace top half of cake; refrigerate for 1 hour. Dust top of cake with cocoa powder.