Update my dinner status, I'm making this tonight.
24 chefs marked this as Favorite
4 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): tell us
Ingredients
For sugar syrup:
For decoration:
- 2 cups double cream
- 1 cup powder sugar
- 15 m&m or any decorating candy
- 1/2 cup rolled fondant pink color
Preparation
Preheat oven on 180 c. Line a 7 inch spring form pan. Beat sugar and egg yolk until it falls in slow ribbon when lift the beater. Whip egg whites until stiff peaks. Mix the mixture of yolk and whites. Then add the flour & baking powder and fold gently into batter, don''t over do. At the end mix the mixture of melted butter and water until incoprate. Bake in 7 inch pan at 180 for half an hour or until toothpick come out clean inserted in center.Turn off the oven & let it cool in oven.
Dissolve sugar in boiling water & cool, mix vanilla.
whip cream & sift icing sugar on it & whip until it holds peak.
Cut this sponge in two layers. Brush or drizzle the sugar syrup on both sides of both pieces of sponge. Then dress up one piece with whipped cream place the second piece of sponge and spread whipped cream over all neatly.
roll the fondant cut 1 1/2 inch thick ribbon. Place on the top of cake like cross.Cut another piece like ribbon and give shape like bow, place at the top & decorate with candies or m&m.
