Sponge cake made with whipping/double cream (no butter)
Ingredients: 3 medium eggs, 225g whipping/double cream, 250g self-raising flour, 150g granulated sugar, a little bit of vanilla
Method: 1) Separate eggs. Whip egg whites with half the sugar until stiff peak forms (meringue).
2) Whip the cream with the remaining sugar and vanilla until soft peak forms. Add egg yolks and keep whipping until uniformly mixed.
3) Add the meringue and flour alternately to the cream mixture and combine until well mixed.
4) Put the batter into an oiled/lined tin and bake for 35 minutes or until firm to the touch at 180C.
Added by: Hiromi Zenki
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers