Delicious sponge with a taste of honey
INGREDIENTS FOR CAKE
90g Plain flour
100g Self raising flour
1 1/4 tsp baking powder
1 tsp bicarbonate soda
1/2 tsp Cinnamon
4 eggs (separated)
100grms Caster sugar
110ml Yallo cold pressed rapeseed oil
110ml Black tea (the stronger the better)
METHOD FOR CAKE
Preheat oven to 150C or gas mark 2
Line 2 loaf tins (or use a loaf liner)
Sieve together both flours, cinnamon, baking powder and bicarbonate of soda together in a bowl
In a separate bowl mix the egg yolks and sugar together
Add oil and honey in a steady stream to the eggs and sugar mix, beating the whole time.
Whisk the egg whites into soft peaks.
add the flour, dry ingredients and the tea to the mixture, then gently fold in the egg whites until no longer visible. The less you mix the lighter the cake will be.
Pour into tins, and don’t overfill as the mixture rises a lot.
Bake for approximately 35 minutes, or until an inserted skewer comes out clean, or springs back when pressed lightly.
As the cake cools it sinks, this is normal.