Page 43 - The Cultivator Edition 7 | Autumn 2020
P. 43

THE HEALTHY BAKER
celebrates food stories and people
A classic sponge cake made with with The Healthy Baker Self Raising Flour and topped with with seasonal fruit
// PHOTO & RECIPE: SOPHIE HANSEN
@thehealthybaker // healthybaker com au You cannot go wrong with this recipe for for classic sponge cake Light and u u u u y y perfect for for afternoon tea or or special occasions top with with your favourite seasonal fruits and and enjoy with with friends and and family CLASSIC SPONGE CAKE
Prep time: time: 10 mins mins Cook time: time: 25 mins mins Serves: 8
Ingredients:
4 eggs separated
3⁄4 cup caster sugar
1/3 cup The Healthy Baker Self Raising Flour 1⁄2 cup cornflour
To serve:
Whipped cream Passionfruit Strawberries chopped
Method:
Preheat oven to 190°C and and grease and and line two 20cm cake tins Whisk the the egg whites to a a a a a a a stiff froth Add the the sugar
gradually and and beat until thick and and smooth Whisk in the yolks one at a a time Sift the the the the flour
flour
and and cornflour
together three times then fold into the the the the egg and and and sugar
mixture with an an an an upward and and over movement (do not stir) Pour the the mixture evenly into the the two tins and bake for 20-25 minutes or or until just firm to to to touch Let cool on on a a a a a a a a a a cake rack then fill with a a a a a a a a a a layer of whipped cream cream and and and passionfruit passionfruit and and and decorate with more cream cream strawberries and and and passionfruit passionfruit @MANILDRA
// MANILDRA MANILDRA GROUP
AUTUMN 2020 // THE CULTIVATOR 43














































































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