Cake Sandwich – A delicious cake sandwich , goes well with tea / coffee or serve as a plain evening snack !!
Makes: 6 small size sandwich
For the cake:
Please use same measuring cup to measure powdered sugar and flour.
3 free-range eggs (approximate weight 150 g)
1 teaspoon butter
75g / 3oz / 1/3 cup (Indian standard measuring cup) golden caster sugar (or normal powdered sugar)
75g /3oz / 1/3 cup self-raising flour (If not using self rising flour, sieve normal plain flour (maida) with ¼ teaspoon + 2 pinches baking powder)
1 teaspoon vanilla essence
For the filling:
3 tablespoon mixed fruit jam (or any jam of your choice or any whipped cream / Nutella / chocolate filling ...)
For the outer covering:
½ cup or 3 tablespoon powdered sugar (caster sugar)
Preheat the oven to 200 * C/ 400 *F/ Gas 6.
Grease a Swiss roll baking dish (25 cm in length and 16 cm in width) with 1 teaspoon butter and sprinkle 2 teaspoons of all purpose flour. Gently shake the Swiss roll tin to coat the flour well and shake the excess flour.
Sprinkle large sheet of greaseproof paper with caster sugar.
Whisk the eggs, 1 teaspoon butter and sugar in a bowl until pale and fluffy. Please use electric beater.
Fold in the flour. Add vanilla essence and mix well until a smooth cake batter without any lumps. Pour this batter into greased Swiss roll tin evenly and bake in the oven at 200*C or 400 * F for 7-10 minutes, or until light and springy to the touch. Remove from the oven and turn the cake out onto another piece of greaseproof paper with caster sugar.
For the filling, spread the jam onto the cake evenly and leaving a small gap around the edges.
Divide this cake equally. Place one portion over the other (like sandwich) and press it gently. Cut it into desired shape and size. Dust with leftover caster sugar if required on the top. Serve with tea / coffee..