Czech Sponge Cake Recipe

Czech Sponge Cake Recipe

350 g/12 oz/3 cups plain (all-purpose) flour
100 g/4 oz icing (confectioners') sugar, sifted
100 g/4 oz/1 cup ground hazelnuts or almonds
15 ml/1 tbsp baking powder
150 ml milk

2 eggs, lightly beaten
250 ml/8 fl oz/1 cup sunflower oil
225 g/8 oz fresh fruit

For the glaze:
400 ml/14 fl oz fruit juice
20 ml/4 tsp arrowroot

Method:

Mix together the dry ingredients. Stir together the milk, eggs and oil and add to the mixture. Pour into a greased 15 x 25 cm/6 x 10 in shallow cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 35 minutes until firm. Leave to cool.

Arrange the fruit over the sponge base. Boil together the fruit juice and arrowroot, stirring until thickened, then spoon the glaze over the top of the cake.