Sugar Crust Sponge

Name: Sugar Crust Sponge
Ingredients: cake; 110 g flour; 1 pinch salt; 3 medium eggs, at room temp; 125 g caster sugar, plus 1 tablespoon for the cream; 1 lemon, zest of; assembling cake; 200 ml cream; 1 small piece vanilla pod (or essence or paste to taste); 1 tablespoon red currant jelly; 3/4 cup mixed berries (optional) or 3/4 cup golden kiwifruit and green grape (optional); cake tin preparation; butter or margarine, for greasing; caster sugar; flour

15 ingredients

1 steps

Ingredients

cake
110 g flour
1 pinch salt
3 medium eggs, at room temp
125 g caster sugar, plus 1 tablespoon for the cream
1 lemon, zest of
assembling cake
200 ml cream
1 small piece vanilla pod (or essence or paste to taste)
1 tablespoon red currant jelly
3/4 cup mixed berries (optional) or 3/4 cup golden kiwifruit and green grape (optional)
cake tin preparation
butter or margarine, for greasing
caster sugar
flour

Directions

1

["TIN PREPARATION (VERY IMPORTANT).", "Lightly grease a 21cm wide, 5 - 6cm deep, cake tin. Put a disc of baking paper on the bottom, also grease this.", "Put one heaped tablespoon (maybe more) of caster sugar in tin and shake it around to coat the bottom and sides, tap out excess.", "Repeat with same amount of flour and tap out excess. If tin is not non-stick, also line the sides with paper.", "Preheat oven to 170degrees Celsius.", "MAKING THE CAKE.", "1. Sift the flour and salt onto a piece of greaseproof paper. Break the eggs into a bowl and whisk with a hand held beater until they are frothy, then whisk in the sugar, a tablespoon at a time.", "2. Whisk until the mixture is pale and thick. Continue whisking until it forms \"ribbons\"" when you stop beating and lift the beaters out of the mixture (the mixture will fall off the beater in a thick trail).""