A very light and fluffy sponge. Divine toasted under the grill, with raspberry jam.
Recipe posted by Glitters
PAIN D'EPICE
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Ingredients
Switch to Cup Measures- 125 grams plain flour (sifted)
- 150 grams icing sugar (sifted)
- 1 ½ teaspoons ground cinnamon (sifted)
- 2 teaspoons baking powder (sifted)
- 175 grams unsalted butter (softened)
- 4 medium eggs
- raspberry jam (or strawberry, to serve - optional)
Method
- Preheat the oven to 170oC Fan/ 190oC/gas mark 5 and butter a 22cm (2lb) loaf tin.
- Put all the ingredients except the jam in a food processor and cream together.
- Transfer to the tin, smooth the surface, and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Run a knife round the edge and turn it the right way up onto a wire rack to cool.
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