Preparation time: 15 min
Baking time: 20-25
Makes 1 cake or 24 cupcakes
You will need
CAKE
160 ml (? cup) milk
60 ml (¼ cup) butter or margarine
4 extra large eggs
375 ml (1½ cups) caster sugar
5 ml (1 tsp) vanilla essence
500 ml (2 cups) cake flour
2 ml (½ tsp) salt
10 ml (2 tsp) baking powder
FILLING AND TOPPING
250 ml (1 cup) apricot jam
250 ml (1 cup) cream
60 ml (¼ cup) caster sugar
mint and berries or sugar sprinkles
Method
1. CAKE Preheat the oven to 200 °C and grease two 22 cm cake tins. 2. Heat the milk and butter until the milk comes to a boil. Remove from the heat and stir until the butter is melted. 3. Whisk the eggs until light and fluffy and add the sugar, a little at a time, beating until it has dissolved. Add the essence. 4. Sift the flour, salt and baking powder together and fold into the egg mixture. Add the lukewarm milk and beat well. Turn the batter into prepared tins. 5. Bake for 20 to 25 minutes. Leave the cake to cool in the tins before turning out onto a wire rack to cool completely. 6. FILLING AND TOPPI NG Spread half of the jam on top of one cake and on bottom of the second cake then sandwich the two. Whip the cream with the sugar until stiff. Spread the cream on the sides and top of the cakes. Spread the rest of the jam on top. Pipe a cream cross over the jam. Decorate with the berries and mint or sugar sprinkles.
