BISCUIT CAKE
1 packet bakers tennisbiscuits, crushed
½ cup (125 ml) butter
1 cup (250 ml) caster sugar
3 eggs, separated
175 ml milk
1 Tablespoon (15 ml) baking powder
Jam of your choice
Whipped cream
Cream the butter and sugar. Add egg yolks and beat very well.
Add the biscuit crumbs to the mixture alternately with the milk.
Beat egg whites until stiff and fold them in together with the baking powder.
Pour the batter into 3 greased and lined 23cm in diameter tins and bake at 180ºC for 20 – 25 minutes until done.
Cool and remove paper. Sandwich the layers together with jam and cream.
Decorate the top with cream.
Chill the cake before serving.
Recipe by Emelia Lans-Brown
