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Whipped Cream Cake

Sponge cake made with whipping/double cream (no butter)

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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

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