Strawberry and cream sponge cake
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
-
Preheat oven to 185°C and line a 22cm round spring form cake tin with baking paper.
-
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.
-
Gently fold in butter and flour with a large metal spoon. Pour mixture into prepared tin.
-
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.
-
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.
