Beating and Baking

Here's my new flexible K-beater. In the interests of good health, I decided to make the butter-free sponge from Rachel Allen's "Bake" book.She suggests filling the cake with whipped cream and sliced strawberries - but I omitted the cream and served a fresh fruit salad on the side.

 

Butter free sponge

3 eggs, separated

8oz caster sugar

3 fl oz water

5oz plain flour

1tsp baking powder

2 tsp icing sugar for dusting

1. Preheat oven to 180'C. Butter and flour an 8" springform tin, base-line with greaseproof
2. Beat egg yolks and sugar for 2 min. Pour in water, beat 10 min.
3. Sift in flour and baking powder, fold in gently
4. In separate bowl, beat egg whites till stiff. Fold in to flour mixture gently. Pour into tin. Cover with foil.
5. Bake 20 mins, then turn oven down to 170'C, bake further 12 mins.
6. Cool on rack, remove from tin, dust with icing sugar.

Thanks Steph- the beater is very successful!