Cherry sponge cake.

Step 1/4

• 45 g butter (soft)
• 37½ g brown sugar
• 1 eggs

Heat owen to 160c. Line the base end side of 20 cm cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one.

Step 2/4

• ⅛ tsp vanilla extract
• ⅛ tsp lemon juice
• 43¾ g flour self-raising
• ⅛ tsp baking powder
• 25 ml milk

Add flour and vanilla extract, lemon juce and baking powder. Add milk and mix for 2 minutes.

Step 3/4

• 62½ g cherries

add cherries before you put a 20 cm pan in the oven.

Step 4/4

• 25 g sugar powder for icing.
• 12½ ml lemon juice for icing.

Mix a lemon juce and powder sugar for icing after baking the cake.

Enjoy your meal!