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Strawberry and cream sponge cake

Crumbs! This traditional teatime delight will turn any afternoon into a special occasion. - by Better Homes and Gardens
  • 18 May 2016
Strawberry and cream sponge cake
Getty
Prep: 15 Minutes - Cook: 30 Minutes - Easy - Serves 8
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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 spring form 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.

     

    TIP: If this cake is for a dinner party, serve with fresh strawberries or strawberry coulis on the side.

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