Christmas Recipe : Fresh Fruit Sponge Cake & Garlic Bread


Fresh Fruit Sponge Cake

INGREDIENTS

1¼ cup Butter
4 Eggs
¾ cup Castor sugar
¼ tsp Salt
11/3 cup Plain flour, sifted
1 tsp Baking powder
2 cup Cut fruit (pineapple/kiwi/
Strawberry)
3 tbsp Sugar
6 tbsp Water
1 cup Cream
½ cup Icing sugar
Butter, for greasing

METHOD

Whisk the butter and sugar in a bowl until light and fluffy. Mix in the eggs one at a time. Add sifted flour, salt and baking powder carefully with a wooden spoon. Grease the base of an 8″ soufflé mould. Pour in the mixture. Microwave, uncovered, on high for 5- 6 minutes. Leave the cake to stand for 10 minutes. Turn out onto a wire rack and leave to cool completely. Put the sugar and water in a bowl. Microwave on HIGH for 3 minutes or until the sugar melts and you obtain a thin syrup. When cool, pour onto the sponge. Whip the cream and the icing sugar until soft peaks form. Spoon on top of the cake. Decorate with fresh fruit on top. Serve.

Tip: Add an extra 2 tbsp (approx.) of milk as the batter should be thinner than the ordinary batter. It should be of a pouring consistency.

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Serves: 4

GARLIC BREAD

Preparation Time: 5 minutes
Cooking time: 10 minutes
Serves: 2

INGREDIENTS

1 French loaf
5-6 cloves Garlic
100 gm Butter
15 gm Parsley

METHOD

Finely chop the garlic and parsley. Put some butter in a bowl and heat in the MWO on medium for 30 seconds. Take out the butter. Mix in the garlic and parsley. Cut the French loaf as wedges. You can do this by cutting 2cm thick pieces. While cutting, remember not to cut down straight, but to cut diagonally. Apply the butter mix on the wedges. You could also add some cheese on the top and put it in the MWO. Microwave on high for 2 minutes. Serve hot.

These recipes taste good and save lot of time when made in Samsung New Smart Oven

2 thoughts on “Christmas Recipe : Fresh Fruit Sponge Cake & Garlic Bread

  1. The cake is looking so tempting. Will try it for my daughter. Recipe is also not that tough. Thanks for sharing this recipes.

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