Self Raising Flour
22/05/14 16:39 Filed in: Cakes
I was playing around in the kitchen yesterday afternoon, as the weather was rubbish - and I have ample time now that I am not copying and pasting 8 hours a day - trying to rebuild the website!
I wanted to create a light sponge that had the sticky chewy texture of a macaroon.
I cooked the cake on a slightly higher heat than normal, so that the edges become chewy and delicious!
The cake really does take fantastic. You may omit the lemon sugar crust - but it definitely helps to liven up and round out the taste.
It amazes me how playing around with a sponge batter can create so many wonderful variations.
Full Recipe ...