INGREDIENTS

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• FiberFlour ultra-fine        200g

• Butter                              200g

• FiberSugar                      200g

• Large Eggs                        4

• Baking Powder               10g or 2 tsp.

• Whipped cream and fruit for sandwich filling and toppings

 

Quick Method

1. Add eggs to mixing bowl followed by sugar, flour, baking powder and softened butter.

2. Mix until well combined but be careful not to overmix, just until you have a soft dropping consistency.

3. Divide into greased and lined baking tins.

4. Bake at 180°C for 25-30 minutes.

5. Carefully release and turn out the sponges and leave to cool.

6. Split your sponge horizontally into two discs with a large knife.

7. Use your filling and toppings of choice. The photograph shows double cream with a good slug of Bailey’s and plenty of fruit.

8. Go to town!

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Fool Proof Method  (takes a little more time and a mixer)

Divide eggs and whip egg whites to meringue and set aside

Add softened butter and fibersugar to mixing bowl and beat with paddle attachment or whisk for several minutes.  When that is nice and fluffy add in egg yolks one at a time while still beating.  

Fold in flour, if using mixer make sure you use slow setting.  Finally fold in the whipped egg whites.  Pour into baking tins and bake for around 25-30 mins at 170C fan.

Everything else same as quick method