17 October 2008
Yay! Our little garden is producing food at last! Its not much, but we will have enough salad greens from now on and we've been eggsufficient for a while now... We moved the chooks yesterday and found a couple of eggs hidden away so yesterday's harvest was more bountiful than usual.
And with the surplus we made a lovely eggy sponge with blackberry jam and organic cream. It was the most beautiful golden colour and so yummy... All gone now!
Allan's Easy Sponge Cake from Everyday Cooking by Allan Campion and Michele Curtis
110g (1/2 cup) caster sugar
100g (2/3 cup) plain flour
Jam, cream and icing sugar.
Preheat oven to 180degC.
Line a 20cm springform cake tin.
Beat the eggs and caster Sugar together until very thick and light. Carefully fold in the flour, then spoon the mix into the prepared cake tin and cook in the preheated oven for 15-20 minutes until cooked when tested with a skewer. Allow to cool on a wire rack, then remove cake tin and paper.. Cut the sponge in half and spread with a layer of jam and whipped cream on the bottom half. Replace top layer of cake and sprinkle with icing sugar.