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Quick and Easy Sponge Cake

Let the baking begin
A recipe which can be made in no time.
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Course Dessert

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.
Keyword Sponge Cake
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