As I bought a cupcake carrier yesterday I needed to fill it with something that would justify me buying it, as I didn't really need it as I already have a larger cupcake carrier. As this one is a long and shallow box I thought it would fit a large sponge nicely.
Sultana and Cinnamon Sponge Cake
8oz Margarine (or butter)
8oz Golden Caster Sugar
4 eggs
5oz Self Raising Flour
3oz Plain Flour
2 tsp Cinnamon
8oz Sultanas
For topping
2 tbsp Demerara sugar
1 tbsp Cinnamon
- Beat the margarine and sugar together until pale and creamy
- Beat in the eggs one at a time
- Mix together the flours, cinnamon and sultanas
- Stir the dry ingredients into the batter until combined
- Spread mixture evenly in a lined 11" x 7" tin
- Mix the demerara sugar and cinnamon together and scatter evenly over the top
- Bake in a preheated 180 degree (C) oven for 30-40 minutes (or until a skewer comes out clean when inserted)
Serve on its own or, as Sam prefers, with chocolate custard - his reward for being helpful.
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How many eggs?
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