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Strawberries 'n' cream sponge
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Prep Time:
85 minutes
Cook Time:
30 minutes
Total Time:
115 minutes
Revamp a timeless flavor pairing with a contemporary twist!
Ingredients:
  • 6 eggs
  • 155g (3/4 cup) caster sugar
  • 1 tsp vanilla bean paste
  • 115g (3/4 cup) self-raising flour
  • 45g (1/4 cup) potato flour
  • 40g butter, melted
  • 600ml double thick cream
  • 300ml thickened cream
  • 2.50 gm ground cinnamon
  • 15.00 gm caster sugar, extra
  • 52.80 gm raspberry jam
  • 500g small strawberries, hulled, sliced or halved
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and line a 24.5 x 37cm rectangular cake pan with baking paper.
  • In a large bowl, use electric beaters to whip the eggs and sugar until the mixture is thick and pale. Then, mix in the vanilla bean paste.
  • Sift one-third of the flours over the egg mixture using a sieve. Gently fold with a large metal spoon until combined. Repeat twice more with remaining flours. Gradually pour in the melted butter along the side of the bowl and fold until just combined. Pour the batter into the prepared pan, spread evenly, and bake for 25-30 minutes until golden and springy. Allow to cool completely in the pan before serving.
  • In a microwave-safe bowl, heat the jam on High for 30 seconds to 1 minute until bubbling. Mix in half of the strawberries until coated. Let it cool.
  • Whip the creams together using electric beaters until firm peaks form in a large bowl. Transfer the whipped cream into a piping bag fitted with a 1cm plain nozzle. Mix the cinnamon and extra sugar in a small bowl.
  • Trim the edges of the sponge with a sharp knife and cut into thirds. Place one-third of the cake on a serving plate and sprinkle with one-third of the cinnamon sugar mixture. Pipe one-third of the cream over the cake, followed by one-third of the berry filling. Repeat the layering process, finishing with cream on the top. Garnish with the remaining strawberry pieces and drizzle with the remaining berry filling.

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