Recipe for Geranium Sponge Cake 
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Yield:
1 servings
Ingredients:
Amount Ingredient
150 gm Butter, (6oz)
150 gm Caster sugar, (6oz)
3 x Eggs, size 3
150 gm Self raising flour, (6oz)
75 gm Plain flour, (3oz)
25 gm Finely shredded scented geranium leaves, (1oz)
6 x Leaves and flowers for decoration, (6 to 9)
----------------- OPTIONAL ICING GLAZE ----------------
75 gm Icing sugar, (3oz)
Instructions:
Instructions: Preheat the oven to 160 C/325 F/gas mark 3.

Cream the butter and sugar together until light and fluffy and very pale in colour. Beat in eggs one at a time, following each with a spoonful of flour. Sift in the rest of the flour and fold in the creamed mixture.

Gently fold in the rest of the geranium leaves.

Turn into a greased and lined tin. Bake in the preheated oven until well risen and golden in colour. Cool in the tin for 5-10 minutes, then turn onto a wine cooling rack (with a plate underneath if you are going to glaze it).

For the glaze: Sift the icing sugar and gradually add water. Pour over the cake whilst still warm. Decorare with scented geranium leaves and flowers.

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