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BREAD INGREDIENTS
- Two extra large eggs
- 70ml water
- 210g castor sugar
- 10ml vanilla essence
- 150g cake flour
- 7ml baking powder
FILLING INGREDIENTS
- 125g soft butter
- 200g icing sugar, sifted 10ml or more
- 40ml milk, if needed
- Smooth apricot jam
PREPARATION
- Beat egg whites until stiff, then set aside.
- Beat half the water, half the icing sugar and the egg yolks together for one minute.
- Add remaining water, sugar and vanilla essence. Beat well.
- Sift the flour, baking powder and a pinch of salt over the egg yolk mixture, then fold in gently.
- Fold in the egg whites.
- Pour into two greased and lined 20cm baking pans or use one 17cmX27cm rectangular pan.
- Bake in a preheated 190°C oven for 15 to 20 minutes or until a skewer inserted comes out clean. Let cool completely.
- To make the icing, beat the butter until it’s light.
- Add icing sugar and beat well for at least five minutes – add some milk if it is too thick.
- Spread apricot jam on one cake round, then cover with half the icing.
- Top with the other half of the cake and ice with remaining icing.
