Easter Sponge Cake with Strawberries and Cream
http://www.healthybaker.com.au/recipe/index/112
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
- Preheat oven to 180ºC. Grease and line base and sides of 2 x 20cm round deep cake pans.
- 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.
- 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.
- 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.
- Turn cakes onto a cake rack lined with non-stick baking paper, then carefully turn upright to cool.
- Meanwhile, combine strawberries and warmed jam. Cover and refrigerate.
- 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.