Dessert

Light Fresh (Cream) and jam sponge cake is for Dessert.

Light Fresh (Cream) and jam sponge cake takes 15 minutes to prepare.

Light Fresh (Cream) and jam sponge cake takes 20 minutes to cook.

Light Fresh (Cream) and jam sponge cake makes 8 servings.

The ingredients for Light Fresh (Cream) and jam sponge cake are:

5 medium eggs
4 ozs castor sugar
5 ozs plain white flour or white gluten free flour
1 teaspoon baking powder
FILLING
2 table spoons jam
200 mls Fresh dairy cream Whipped (optional)

Here is how you make Light Fresh (Cream) and jam sponge cake:

Pre-heat the oven to 190c/180c fan assisted.Grease & bottom line 2 x 8 inch sandwich tins.Place eggs and sugar in a bowl and whisk together with an electric mixer until it becomes stiff. In a separate bowl sift the flour & baking powder together. Gradually 'fold' in the flour mix gently. It is important not to over beat the mixture. Divide evenly between the 2 tins and place on the middle shelf of the oven for 20/25 minutes, or until golden and the top springs back when lightly pressed.Remove from the tins, gently peel off the paper & place on a wire rack to cool.When cold spread both ends with jam then put the cream on one side & sandwich together.Cut into 8 slices & enjoy.Serving Size: makes 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user EVELYNDARGAN.

The nutritional information for Light Fresh (Cream) and jam sponge cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 244.0

• Total Fat: 12.3 g
• Cholesterol: 102.3 mg
• Sodium: 100.4 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 0.5 g
• Protein: 5.6 g

The dietary needs meet for Light Fresh (Cream) and jam sponge cake is Gluten Free