Ingredients:
Egg yolks - 4
Hot water - 2 tbsp
Castor sugar - 1/2 cup
Self raising flour - 3/4 cup
Cornflour - 1 tbsp
Pinch of salt
Lemon juice - few drops
Hot milk- 2 tbsp
Jam
Whipped cream
Method:
Egg yolks - 4
Hot water - 2 tbsp
Castor sugar - 1/2 cup
Self raising flour - 3/4 cup
Cornflour - 1 tbsp
Pinch of salt
Lemon juice - few drops
Hot milk- 2 tbsp
Jam
Whipped cream
Method:
- Beat egg yolks and hot water together until thick.
- Slowly add sugar, one tablespoonful at a time and beat well after each addition.
- fold in lightly the sifted dry ingredients, lemon essence and lastly hot milk.
- Pour into a greased deep 20 cm cake tin.
- Bake in a moderate oven until cooked - about 35 minutes. When cool,cut carefully through centre and spread with jam and whipped cream.
- Sprinkle sifted icing sugar over top.
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