Shallow Fruitcake Sponges

Name: How to cook Shallow Fruitcake Sponges - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 People
Cuisine: Us

Introduce

Chef :

Gary Waite

Shallow Fruitcake Sponges

I used a Sandwich Baking Cake Tin with a round metal disc that fits perfectly inside . I did not follow a Recipe . The cake batter is easy too achieve and remember . I made 2 , but you can make just 1 ( One ) at using 125g butter - 125g White Sugar - 125g Self-raising Flour , 2 tsp. Baking Powder - and 2 large hen eggs - 50g Currants , 50g Dried Mixed Peel - and 100g Sultanas

Ingredient

Food ration :

8 People

Cooking time :

50 - 1 hr 5min.

large Hen eggs

250 g

block of butter

250 g

Caster Sugar

250 g

Self-raising flour

2 tsp.

Baking Powder

100 g

Currants

100 g

Dried Mixed Peel

200 g

Sultanas

4 tbsp.

Measuring Spoon of Milk

Cooking instructions

* Step 1

Preheat oven to Gas Mark 6. Crack your 4 hen eggs into your Kenwood Food Mixing Bowl etc. and then chop the 250g Butter into small blocks and then gently place into the Kenwood Mixing Bowl and then add the 250g Caster Sugar and then add the 250g Self-raising Flour - add the 2 teaspoons Baking Powder and add 4 tablespoons of Pasteurized Cow Milk and then turn on the Kenwood Food Mixer and then mix on the minimum setting and then on the highest mixing

* Step 2

Add all the Dried Fruits (or use 400g Sultanas for a Sultana Fruit Cakes) and then gently mix on the Kenwood minimum mix setting and then place Kitchen Foil inside the shallow Sandwich Baking Tin with the metal baking disc in the bottom and then place Baking Parchment Paper over the top of the Kitchen Foil - mold the Baking Parchment Paper within the baking tin and then heap half of the Cake Batter into the Baking Tin (5 heaped Dessert Spoons)

* Step 3

Bake in the oven at Gas Mark 6 for 50 minutes and then place the thin metal handle of a teaspoon into the cooking Cake and if it comes out clear - then the homemade Fruitcake is completely cooked. Allow too rest and cool upside down on a Cake Rack with the Baking Parchment Paper left on. Keep Kitchen Foil in the Sandwich Baking Tin and then add a new piece of Baking Parchment Paper and then add the rest of the Cake Batter and bake the other One

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