For the Cake
4 eggs
1 small ANTA mug caster sugar
1 small ANTA mug plain flour
1/3 small ANTA mug cornflour
I tsp baking powder
Heat oven to 190 degrees
Line an ANTA baking dish with damp greaseproof paper
Beat the eggs and sugar until thick and pale in colour. Gently fold in the flours and baking powder.
Pour into the prepared dish and bake for 20 minutes. Lift out of the dish and cool on a rack.
Split the cake in the middle and fill with whipped cream and homemade jam.
For a Trifle
Serve with homemade custard and recurrent coulis.
4 eggs
1 small ANTA mug caster sugar
1 small ANTA mug plain flour
1/3 small ANTA mug cornflour
I tsp baking powder
Heat oven to 190 degrees
Line an ANTA baking dish with damp greaseproof paper
Beat the eggs and sugar until thick and pale in colour. Gently fold in the flours and baking powder.
Pour into the prepared dish and bake for 20 minutes. Lift out of the dish and cool on a rack.
Split the cake in the middle and fill with whipped cream and homemade jam.
For a Trifle
Serve with homemade custard and recurrent coulis.