How To Make Sponge Cake Goes to market sell – Cooking, Food, Daily life, Build Farm.
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Lazy Daisy Cake | ലെയ്സി ഡെയ്സി കേക്ക്
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Lamb Cake – Adorable Tasty Treat – Easy Delicious Dessert Full of Hope & Love – The Hillbilly Kitchen #womenofyoutube #cake #dessert #love #hope #family #faith #traditional
This adorable Lamb Cake is easy to make and the prefect dessert for your Easter Dinner. This cake is light and fruity. The fluffy white outside and bright red inside are beautiful and delicious.
John 1:29 The next day John seeth Jesus coming unto him, and saith, Behold the Lamb of God, which taketh away the sin of the world
Remember to put God first!
Ingredients:
Cake Mix
Small (3 oz.) box RED Gelatin
1 cup Water
1/3 cup Oil
3 Eggs
8 ounces Whipped Topping
15 Marshmallows
To Decorate: Jellybeans, Licorice, Decorating Jel, Colored Sugar…
Optional: Strawberries
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P.O. Box 243
New Tazewell, TN 37824
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A Victoria sponge with a buttercream and jam filling is an all-time favourite of Chef Tutor Helen Carey – watch how she makes a classic bake.
Helen talks through how to make the perfect Victoria Sponge cake step by step. The light, fluffy sponges are sandwiched together with sweet vanilla buttercream and raspberry jam in this recipe but you could try using strawberry, blueberry or cherry jam, or even lemon curd instead. Dust with icing sugar as a finishing touch.
We are the only supermarket to have our own Cookery Schools. You can join Helen and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
225g unsalted butter, softened, plus extra for greasing
225g self-raising flour, plus extra for dusting
4 large eggs, at room temperature
1 tsp vanilla bean paste or extract
225g golden caster sugar
1-2 tbsp milk
Buttercream filling
125g unsalted butter, softened
125g icing sugar, plus extra for dusting
½ tsp vanilla bean paste or extract
130g raspberry jam, stirred to soften
Click here to view the full recipe |
To find out more about our Cookery Schools and to book onto a class, click here |
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