Vanilla Crunch Cake
- For Cake Sponge:
- Egg 4
- Flour 4 ounces
- Caster sugar 4 ounces
- Baking powder 1 tsp
- Vanilla essence 1 tsp
- For Crumble:
- Sugar 1 cup
- Almonds 1/2 cup
- For Icing:
- Icing sugar 2 ounce
For Vanilla Sponge: Beat eggs and sugar till light and fluffy, add vanilla essence and mix well.
Sieve together flour and baking powder and gently fold in the egg mixture.
Spread mixture in two well greased sandwich pan.
Bake in a pre heated oven for 25 minutes at 180 degree C.
For Crumble: Put sugar in a sauce pan, cook till sugar turns light golden and add almonds.
Stir well, pour mixture in a greased tray.
Leave it till firm and hard, crushed with a rolling pin.
For Icing: Beat chilled cream, when starts to thicken, add icing sugar.
Cut the cake from centre into halves, sprinkle with any tinned fruit syrup, spread whipped cream, sprinkle crunch, cover with the other half, cover the sides.
And top with whipped cream, sprinkle crumble all over the sides and top.
cream 12 ounces
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