Put baking paper on the bottom and greased around
the sides of a 21cm deep round tin and cut in
halves after baking, or a 1 x tray bake tin
(30cmx20cm) and then cut it in halves after baking
and join together. (this makes a easy to cut
rectangular size but the round size is easy also)
Using a beater, beat the eggs and the sugar and
vanilla until the mixture becomes very pale.
Add flour stirring with a wooden spoon.
Put butter and milk on stove to melt butter and
bring slowly to the boil. Add to flour mixture as
soon as you take it off the stove, (it's still
bubbling) Mix well.
The mixture is very runny.
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Put baking paper on a cake cooler and remove from
tins immediately and remove the paper carefully
from the bottom.
Just join together with jam and cream, even
crushed pineapple (well drained) mixed in the
cream, the lemon filling below, in fact whatever,
and then ice or sprinkle with icing sugar.
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