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Quick and Easy Sponge Cake
Quick and Easy Sponge Cake
A recipe which can be made in no time.
Ingredients
- 250 g Margarine
- 250 ml Sugar
- 750 ml Flour, sifted
- 15 ml Baking powder
- 250 ml Milk
- 3 Eggs
- 5 ml Vanilla Essence
Date and Pecan Nut Filling:
- 125 ml Chopped pecan nuts
- 225 grams Chopped dates
- 125 ml Sugar
- 125 ml Orange juice
- 50 ml Lemon juice
- Grated rind of 1 lemon
- 1 ml Salt
- 250 ml Cream, whipped
Instructions
- Preheat oven to 180 degrees celcius. Grease two 20 cm diameter round cake tins.
- Melt the margarine. Pour into Large Mixing Bowl and add the sugar. Stir well.
- Add the flour and baking powder.
- Shake the liquids together in the Quick Shake. Add to the remaining ingredients and mix together well.
- Smooth into pans and bake for about 30 minutes.
- Ice with your favourite icing or with the Date and Pecan Nut Filling.
Date and Pecan Nut Filling:
- Cook all ingredients, except the cream, together until thick. Allow to cool.
- Add the whipped cream and use to fill and ice the cake. Decorate with dates and pecan nuts.
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