180g self-raising flour
20g S.P. (food stabilizer)
Two 15cm round baking tins, greased and
Sift self raising flour. Thaw
refrigerated butter under room temperature.
Pour eggs and sugar into mixer and beat
for 2 minutes. Add self raising flour and food stabilizer and beat
until fluffy. Add water and vanilla essence and mix well. Remove from
Work melted butter into mixture by hand
and slowly stir well. Pour cake mixture into baking tray and bake at
200 degrees Celsius for about 15 minutes. Remove and allow to cool.
When basic sponge is completed, decorate
it with fresh cream, dried fruits and chocolate powder as desired.