My birthday gateau from two weeks ago with whipped cream mixed with raspberries and rhubarb. I layered cream - sponge cake - cream - sponge cake into a cake tin, lined with plastic wrap. After one hour in the fridge you can turn over the tin and remove the foil.
My foolproof sponge cake recipe:
- 220g flour
- 125g margarine (Alsan)
- 175g sugar
- 4,5 teaspoons baking powder (cream of tartar!)
- 125ml soya milk
- 125ml water
- vanilla
Mix margarine with sugar, then the rest of the dry ingredients. Mix well and then add liquids. Mix really well again and pour onto greased baking sheet. Bake for about 20 minutes until golden.Gets fluffy as hell!
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