Biscuit Sponge Dough:
Line a baking tray, measuring 30x30 cm with aluminium foil.
Grease the foil and dust with flour. Keep ready. Preheat the oven.
Bake in low medium hot oven for about 20 minutes or until firm when touched with fingertips.
Leave to cool.
Line a loaf tin, measuring 28 cm, with butter paper, aluminium foil or plastic wrap.
Cut the sponge into three stripes to fit into the loaf tin.
Place the first sponge layer into the tin and sprinkle it with about 2 spoons of orange juice.
Spread half of the filling over it.
Gently place the second sponge layer over the filling and sprinkle another 2 spoons of orange juice over it.
Spread the other half of the filling on it and cover with the last sponge layer.
Cover the cake and leave to set in the refrigerator.
Lift the cake out of the loaf tin, remove the lining and trim the ends and the sides with a knife to give it a neat look.
100-150 ml cream:
Beat until stiff and spread over the top and the sides of the cake.
Dust with chocolate powder or chocolate chips.
Before serving, decorate with banana slices that have been marinated in lime juice.
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