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Foolproof sponge
Foolproof sponge
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a delicious strawberry cream sponge cake - quick, easy, and simply irresistible!
Ingredients:
  • 4 Brand free range eggs
  • 141.90 gm caster sugar
  • 4.40 gm vanilla essence
  • 150.00 gm self-raising flour
  • 150ml cream, whipped
  • 165.00 gm strawberry jam
  • 36.00 gm icing sugar mixture
  • 250g strawberries, hulled and halved
Instructions:
  • - Preheat your oven to 180C (or 160C fan). Grease two 20cm round cake tins and line the bases with non-stick baking paper. - In a large bowl, use electric beaters to beat eggs for 5 mins until thick, pale, and increased in volume. - Gradually add sugar, 2 tbsp at a time, beating well after each addition. Stir in vanilla.
  • Sprinkle flour over the egg mixture and gently fold in using a large metal spoon or rubber spatula until well combined, being careful not to deflate the mixture. Divide the batter evenly between the prepared baking tins.
  • Bake for 18-20 minutes until cakes spring back lightly in the center. Let cool in the tin for 5 minutes, then gently transfer to a wire rack to peel away the paper. Allow to cool completely.
  • Place one cake onto a serving plate and generously top with whipped cream. Spread the other sponge with jam and gently layer it over the bottom cake. Dust the top of the cake with icing sugar using a small sieve and add a final touch of fresh strawberries for a delightful presentation.

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