Ingredients
- 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
- Olpers
Cooking Directions
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For Vanilla Sponge: Beat eggs and sugar till light and fluffy, add vanilla essence and mix well.
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Sieve together flour and baking powder and gently fold in the egg mixture.
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Spread mixture in two well greased sandwich pan.
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Bake in a pre heated oven for 25 minutes at 180 degree C.
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For Crumble: Put sugar in a sauce pan, cook till sugar turns light golden and add almonds.
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Stir well, pour mixture in a greased tray.
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Leave it till firm and hard, crushed with a rolling pin.
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For Icing: Beat chilled cream, when starts to thicken, add icing sugar.
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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.
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And top with whipped cream, sprinkle crumble all over the sides and top.
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Serve chilled.
cream 12 ounces
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