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Easter Sponge Cake with Strawberries and Cream

Ingredients

“Follow Holly’s tips to the secret of a light and delicious sponge cake.”

Preparation time: 15 minutes (plus cooling)
Cooking time: 20 minutes
Serves: 8
  • 4 eggs, separated
  • 1 cup caster sugar
  • 11/3 cups Healthy Baker Self Raising Flour
  • 1/3 cup boiling hot water
  • 250g fresh strawberries, hulled and halved (sliced if large)
  • 1/3 cup strawberry jam, warmed
  • 250mls thickened cream, whipped
  • pure icing sugar, for dusting

Directions

  1. Preheat oven to 180ºC. Grease and line base and sides of 2 x 20cm round deep cake pans.
  2. Place egg whites in a medium bowl and using an electric mixer, beat until peaks form. Gradually beat in sugar, beating well between each addition. Beat 2 minutes longer.
  3. Lightly beat egg yolks with a fork, then use a large metal spoon to stir into egg white mixture. Fold in flour. Pour hot water down the side of the bowl and stir into mixture.
  4. Pour into prepared pans and gently smooth surface. Bake 20 to 25 minutes or until cooked. Cakes should be lightly browned and spring back slightly when touched.
  5. Turn cakes onto a cake rack lined with non-stick baking paper, then carefully turn upright to cool.
  6. Meanwhile, combine strawberries and warmed jam. Cover and refrigerate.
  7. When cakes are cool place one sponge on a serving plate. Spread with strawberries and cream. Top with remaining sponge and dust with sifted icing sugar.
Holly’s tips:
- Use fresh eggs at room temperature.
- Ensure all utensils are clean and dry.
- Make sure no egg yolk is in the whites.
- Do not overbeat the egg whites. Initially they should be beaten just till they hold peaks when the beater is lifted.
- Bake immediately after mixing.
- Don’t be tempted to peek and open the oven door too early!
- When the sponges are cooked turn them out. Do not let them cool in the pan.
- Carefully peel away the baking paper from sponges after cooking.

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