1. Cream the butter and sugar. 2. Add the egg. 3. Add the dry ingredients and mix well. 4. Bake in a sponge roll tin (approx 25cm x 40cm) for 20 minutes at 190°C (375°F). 5. To make the topping: melt the butter then add the dry ingredients and mix well until combined. 6. While still hot, ice/ glaze with topping mixture. 7. The amount of icing sugar often seems to depend on the humidity of the season -- but also who in our household is making it. Some of us like a thicker layer of icing than others! You need just enough to make it nice and spreadable.:). 8. Note: My sponge roll tin is a very very old one from my grandmother. It seems a funny size compared with my other metric sized ones. It doesn't really matter if your baking pan is a little bigger or smaller, everything should still turn out fine.:). ---------------------------------------------------------------------------
Nutrition
Ingredients
