Preparation time: 15 minutes
(Time needed for cooling is not included.)
Cooking time: 31 min. + 5 min. oven off
For 500gr.
Preparation time: 15 min.
Cooking time: 10 min. + 5 min. oven off
6 servings
SPONGE-CAKE
150 ml. whipped cream
Icing sugar
Preparation
1. Sift flour and baking powder in a bowl,
add sugar, butter, eggs and milk. Beat well.
2. Grease and line with baking foil two pans
of 20 cm. diameter. Fill them with the batter
and even the surface.
3. Bake one cake at a time in the oven on
PIE mode for 10 minutes, until it becomes
elastic and stops sticking to the pan.
4. Permit it to stand for 5 minutes, then re-
verse it on a wire rack in order to cool and to
avoid excessive humidity. Set one cake over
the other, spread the whipped cream between
the layers, and dust the cake with the icing su-
gar.
5. For a more savoury sponge cake, use fruit
juice instead of milk and add 2 tablespoons
of grated orange or lemon peel.
Ingredients
100 gr. self-rising flour
1/2 teaspoon baking powder
100 gr. granulated sugar
100 gr. softened butter
2 eggs beaten
4 tablespoons milk
JAM
Ingredients
675 gr. stoned red cherries (keep the stones)
2 tablespoons lemon juice
450 gr. granulated sugar
Preparation
1.
Pour cherries and lemon juice in a deep
and heat resistant pan. Put on the bottom the
stones of the cherries, among them about ten
must be lightly pounded, gathered in a piece
of well tied up muslin. Cook in the oven at the
maximum heat for 8-10 minutes and stir two
or three times.
2.
Mix the sugar to cherries and put again in
the oven at maximum heat for 2-3 minutes
more; remember to stir. Keep on cooking for
15-18 minutes always at the maximum heat,
until it thickens.
3.
Let it set for 5 minutes, take stones away
and with a ladle pour the jam still hot in clean
pots and seal up when it becomes cold.
NOTE:
This recipe suggests to use red cher-
ries, but you can follow the same procedure
even employing other ingredients. Moreover,
microwaves allow to prepare jam even in little
quantity.
