- SPONGE CAKE INGREDIENTS -

- CREAM ICING INGREDIENTS - 

- TOPPINGS - 

- METHOD - 

1. Cream the butter and sugar together.
2. Next, add yolks; one at a time, beating well after each has been added, until it is light and fluffy.
3. When fluffy, add the vanilla essence and fig pulp.
4. Sift flour, baking powder and salt together, before adding it to the butter and sugar mix.
5. Also begin to add milk and water slowly as it mixes. 
6. In another bowl, beat the egg whites with cream of tartar, until stiff peak stage, and fold in lightly into the creamed mixture.
7. Turn out into 2 greased 20cm round cake pans (or one large cake pan).
8. Baked in a preheated oven at 180 degrees for around 30 minutes.
9. While the cake is cooling, whip your cream.
10. If you use one big cake pan ice the top of your cake with the cream, if you use 2 split pans ice the middle of the cakes and top with crushed pistachios.
11. On the top of the cake; add some figs, crushed pistachios and drizzle with honey.

- PIN IT -