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20
PAge heAder.....
RECIPES
CLASSIC SPONGE CAKE WITH JAM
AND CREAM
Serves 8
INGREDIENTS
2
⁄3 cup wheaten cornflour
L cup self raising flour
1 teaspoon cream of tartar
4 x 60g eggs
¾ cup caster sugar
300ml cream
½ cup strawberry jam, lightly warmed
6-8 fresh strawberries, thinly sliced
METHOD
1. Preheat oven to 180°c no fan (160°C
with fan). Grease and line bases of 2 x
22cm cake pans with baking paper.
2. Sift flours and cream of tartar two times
and set aside.
3. Combine eggs and sugar in a bowl. Beat
on speed 14-15 for 10 minutes or until
the mixture is very thick.
4. Sift flour over the egg mixture a third
time. Using a metal spoon carefully fold
flour through egg mixture until just
combined.
5. Divide mixture evenly among cake pans,
bake in oven about 17 minutes.
6. Remove cakes immediately from pans
onto baking trays lined with baking
paper.
7. Once cool, beat cream with electric
mixer on speed 8 until thickened. Top
one sponge with warmed jam, fresh
strawberries and some of the whipped
cream. Top with second sponge.
Serve with remaining cream.
PAVLOVA
Serves 8
INGREDIENTS
4 x 60g egg whites
1 cup caster sugar
300ml cream
Fresh berries, to serve
Fresh passionfruit pulp, to serve
METHOD
1. Preheat oven to 140°C no fan (120°C
with fan). Mark a 20cm circle onto a
sheet of baking paper. Turn paper over
and place onto a greased baking tray.
2. Place egg whites into a very clean bowl.
Beat egg whites on speed 10 until soft
peaks form.
3. Gradually add sugar making sure sugar
is dissolved between each addition. This
can take about 10 minutes.
4. Spoon meringue onto paper within the
circle; use a spatula to shape into a dome
shape.
5. Place in oven and bake for about 1 hour
or until dry then turn oven off and allow
pavlova to cool completely in oven with
door slightly ajar.
6. Once cool, beat cream with electric
mixer on speed 8 until thickened. Top
with berries and passionfruit pulp.
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