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Strawberries 'n' cream sponge
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Create irresistible vintage cakes that will evoke memories and delight your senses.
Ingredients:
  • Melted butter, to grease
  • Plain flour, to dust
  • 5 eggs
  • 100g (1/2 cup) caster sugar
  • 20.00 gm cornflour, sifted
  • 115g (3/4 cup) self-raising flour, sifted
  • 20.60 gm milk
  • 4.40 gm vanilla essence
  • Pure icing sugar, to dust
  • Fresh strawberries, washed, hulled, halved, to decorate
  • 250g punnet strawberries, washed, hulled, halved
  • 20.00 ml finely grated lemon rind
  • 300ml ctn thickened cream
Instructions:
  • Preheat your oven to 180ºC. Grease two 20cm round cake pans with melted butter, line the bases with non-stick baking paper, and lightly dust the insides with flour, shaking off any excess.
  • In a large bowl, use an electric beater to combine eggs and sugar until thick and pale. Alternate folding in the combined flours with milk and vanilla. Divide mixture evenly among pans and bake for 20-25 minutes until golden and cakes spring back when lightly tapped. Cool in pans for 5 minutes before transferring to a wire rack to cool completely.
  • To prepare the strawberry cream, gently cook strawberries and sugar in a saucepan over medium-low heat until strawberries soften and sugar dissolves, about 5 minutes. Simmer for an additional 10 minutes until the strawberries are soft and mixture thickens into a syrupy consistency. Remove from heat, mix in lemon rind, and let it cool completely.
  • Whip the cream until stiff peaks form. Gently fold the strawberry mixture into the cream. Place one cake on a serving plate, spread the cream mixture over it, then place the second cake on top and press gently. Dust with icing sugar and garnish with a strawberry on top.

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