This is my go-to recipe whenever I want to make a really light, airy spongy cake
This is the recipe I use for my Patterned Swissrolls
First you want to:
- Boil half cup water and half cup oil (some times I just add half cup oil to half cup boiled water if I’m lazy) – leave aside to cool
- Sift 1 and a quarter cups flour and 3 tsp b.powder – set aside
In a bowl add
1 cup castor sugar
1 tsp vanilla essence
Beat the above until white and fluffy
Now add in the flour mixture and the oil/water mixture alternately in three batches, beat between each addition.
Pour into a greased pan / cupcake pans, bake in a preheated oven on 180 til done.
When ready spread apricot jam and sprinkle coconut.
This cake/cupcake does not rise like a dome, it stays quite flat. Perfect for decorating
It’s very light and airy.
~ Fehmz ~