Vanilla Sponge Cake With Peppermint Crisp

INGREDIENTS

250g rama2 cups sugar4 eggs½ cup milk3 cups self raising flour 2 teaspoons baking powder½ teaspoon salt
250ml fresh cream1 tin caramel treat 1 slab peppermint crisp

METHOD

Beat butter and sugar together. Add eggs one at a time beating well after each addition.
Once light and fluffy add milk and mix well.
Sift flour, baking powder and salt and add to egg mixture.
Spoon the batter in a greased oven tray and bake in preheated oven at 180° for 45 to 60 minutes.
Topping:Beat fresh cream until thick.
Add in caramel treat and grated chocolate.
Add cream to cooled cake.

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