There is nothing like a good, light sponge cake! This recipe comes from an Australian Womens Weekly cookbook and has been modified slightly!
Hints & Tips
- Veg.
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
- 4 Eggs
- 250 grams Strawberries, Sliced Thinly
- 1/2 cup Strawberry Jam, Warmed
- 1/2 teaspoon Vanilla Extract
- 1 tablespoon Icing Sugar
- 300 milliliters Thickened Cream
- 1/2 teaspoon Bicarbonate of Soda
- 1 teaspoon Cream of Tartar
- 30 grams Custard Powder
- 100 grams Cornflour
- 165 grams Caster Sugar
- 1 tablespoon Icing Sugar, Extra
Instructions
- Preheat oven to 180 degrees Celsius.
- Grease and line two x 22cm cake pans with baking paper.
- Beat eggs and caster sugar in a bowl with an electric mixer until thick and creamy.
- Thoroughly mix the corn flour, custard powder, cream of tartar and bicarbonate of soda in a bowl before sifting over the egg mixture.
- Gently fold ingredients together using a large metal spoon.
- Divide mixture evenly between the two cake pans and bake for 20 minutes.
- Immediately turn onto a wire rack to cool.
- Beat cream, icing sugar and vanilla extract in a bowl with an electric mixer until soft peaks form.
- Spread each sponge with jam.
- Place one of the sponges on a serving plate and spread the cream mixture on top of the jam.
- Top with strawberry slices and remaining sponge.
- Dust with sifted icing sugar.
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