Method :
-
Preheat oven to 180C, grease and flour
two 18cm sandwich cake tins.
-
Place egg whites in a clean, dry bowl.
-
Beat until stiff peaks form, gradually
add sugar, beat until thick and glossy.
-
Fold in egg yolks and combine, fold in
well sifted dry ingredients and warmed golden syrup.
-
Divide mixture evenly between prepared
tins.
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Bake for 20-25 minutes or until cake
springs back when touched.
-
Remove from tins, cool on a tea-towel
placed on a cake rack.
-
When cold, fill with cream and
sprinkle with icing sugar.
Makes 1 cake
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