1 Review

I couldn't find potato flour so I used corn flour instead. I thought there was something wrong with the recipe when I mixed the wet and dry ingredients (it was REALLY) thick, but when I added the egg whites, a bit at a time, it was perfect! I baked in a large rectangle tin and when cooled cut in half, sandwiched together with jam and cream and then topped with cream and 1 punnet of sliced strawberries. A friend came over and had a slice and left with a plate with 2 slices as he liked it so much. An easy recipe, denser than a "tradtional" sponge, I think this would be great for a kids cake and cutting shapes due to is texture. Made for ZWT8 (The Fearless Red Dragons)

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cookingpompom July 30, 2012
Biscuit De Savoie ( Sponge Cake)