200g butter
200g caster sugar ( 1 cup )
200g of flour ( 1 + 1/4 cups )
4 large eggs
1 tsp vanilla
100 g of unsweetened thick cream
1/2 Tbsp of Baking Powder
Whipped cream
Icing sugar
Berries
Directions:
1. Beat the butter and sugar till pale and fluffy. Add the eggs, one at a time, and vanilla beating well.
2. Add the thick cream and mix well.
3. Fold in the flour, one spoon at a time, and the baking powder.
4. Butter and line two 8" x 10" baking tins with nonstick baking paper. Oil and flour the paper lightly.
5. Divide the mixture evenly between the tins and level them. Bake in a preheated 160°C fan oven (180°C for oven with no fan) for 15-20 minutes or until the sponge cakes are well risen and golden brown.
6. After letting it cool down a bit, spread the whipped cream and berries on top and then, using the baking paper under the cake, carefully roll it
8. Place the cake rolls in the fridge to cool and hold shape for 20-30 min.
7. Dust with icing sugar (and berries for decoration)
Note:
Eggs, butter and thick cream should be at room temperature
You can replace berries with chocolate chips.
Comments