Line and grease the base of a springform, about 23 cm in diameter, with aluminium foil, and dust it with flour.
Keep ready. Preheat the oven. Bake for approx. 20 minutes in medium hot oven or until top is firm.
Cool the sponge and then remove from the baking tin.
Make a fresh lining for the base and sprinkle with sugar.
Place the sponge back into the baking tin.
Line the rim of the springform with a double layer of butter paper and adjust it to the base again.
Filling:
Spoon the filling over the sponge and place into the refrigerator to set for minimum 6 hours or over night.
Topping:
Place the cake into the freezer for 1/2 hour.
When the gelatine is about to set, spoon it over the cake, to give it a glaze.
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what is a biscuit sponge dough?please help
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