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Strawberry and cream sponge cake

So fluffy and soft. - by Karen Martini
  • 09 Nov 2021
Strawberry and cream sponge cake
Prep: 15 Minutes - Cook: 30 Minutes - Serves 8
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This classic sponge recipe goes perfectly with a cup of tea. Layer with whipped cream and strawberries, then gently sandwich before serving with a dusting of icing sugar. It will surely impress your guests.

Ingredients

6 x 60g eggs

185g caster sugar

1 vanilla pod, split, seeds scraped

40g melted butter

180g self-raising flour, sifted twice

4 Tbsp strawberry jam

250g punnet strawberries, hulled, thinly sliced

200ml thickened cream, whipped

Icing sugar, to dust

Method

  1. Preheat oven to 185°C and line a 22cm round springform cake tin with baking paper.

  2. Put eggs in the bowl of an electric mixer and whisk for 3 minutes or until foamy. With motor running, steadily sprinkle in sugar and add vanilla seeds. Continue whisking until mixture is thick and foamy.

  3. Gently fold in butter and flour with a large metal spoon. Pour mixture into prepared tin.

  4. Bake for 30 minutes or until cooked when tested with a skewer. Cool in tin for 5 minutes before turning out onto a wire rack to cool completely.

  5. Using a large serrated knife, cut cake in half horizontally. Spread jam on bottom half of cake. Top with strawberries, then a layer of whipped cream. Smooth surface, then gently sandwich with top half of cake and serve dusted with icing sugar.

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Carrot cake

Upside-down pineapple and cherry cake

Lamington sponge finger biscuits 

  • Food
  • Desserts Recipes
  • Cake Recipes
Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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