Sponge cake
Ingredients:
200 g Cake flour
20 ml baking powder
10 eggs
210 g caster sugar
120 g butter, melted
300 g strawberry jam
250 ml cream, whipped
Icing sugar, for sifting on top
200 g strawberries
Method:
200 g Cake flour
20 ml baking powder
10 eggs
210 g caster sugar
120 g butter, melted
300 g strawberry jam
250 ml cream, whipped
Icing sugar, for sifting on top
200 g strawberries
Method:
- Heat oven to 180 C. Sift flour and baking powder together. Repeat the sifting process three times- it is important to ensure there is a lot of air trapped between flour particles.
- Break eggs in a clean mixing bowl and add sugar. Whisk at high speed for 8-10 minutes or until thick and frothy.
- Fold sifted flour and baking powder carefully into egg mixture. Carefully add melted butter.
- Line two cake tins with baking paper and spray well with non-stick spray. Divide mixture between tins. Bake for 20-25 minutes or until golden brown and cooked. Turn out and let cool to room temperature.
- Spread strawberry jam on one cake round, followed by whipped cream. Place second round on top, sift icing sugar over and place strawberries on top.
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