Genoese Sponge with Vanilla Icing from The Times Cookery Book by Katie Stewart

Name: Genoese Sponge with Vanilla Icing from The Times Cookery Book by Katie Stewart
Total time: 45 min
Ingredients: 3½ oz (90 g) plain flour; 1½ oz (40 g) melted butter; 8 oz (225 g) icing sugar; 3 large/standard eggs; 4 oz (100 g) castor sugar; ¼ teaspoon vanilla essence; jam or soft fruit; 1 oz (25 g) butter; 2 tablespoons milk; ¼ pint (1½ dl) whipped cream

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Sift the flour twice and set aside ready on a square of greaseproof paper. Make sure the butter is melted and warm but not hot. Grease two 7-inch (18-cm) sponge cake tins and line the base of each ...

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