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43
RECIPES
CLASSIC SPONGE CAKE WITH
JAM AND CREAM
Serves 8
INGREDIENTS
2
⁄3 cup (100g) wheaten cornflour
1
⁄3 cup (50g) self-raising flour
1 teaspoon cream of tartar
4 eggs
¾ cup (165g) caster sugar
300ml cream
½ cup strawberry jam, lightly warmed
6–8 fresh strawberries, thinly sliced
Icing sugar, to serve
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 onto
a sheet of baking paper two times and
set aside.
3. Assemble mixer using the whisk
attachment. Add eggs and sugar
into mixer bowl. Slowly turn mixer to
AERATE/WHIP setting and whisk for
about 10 minutes or until the mixture is
very thick.
4. Remove bowl from mixer and sift flour
over the egg mixture a third time.
Using the mixer’s whisk, carefully stir
flour through egg mixture until just
combined.
5. Divide mixture evenly among cake pans;
bake in oven about 17–18 minutes or
until sponge springs back when gently
touched in the centre.
6. Allow cakes to cool in pans for 5 minutes
before transferring to a wire rack to
cool completely.
7. Once cool, assemble mixer using the
whisk attachment. Add cream to mixer
bowl. Slowly turn mixer to CREAM/
BEAT setting for about 1 minute or
until just thicked. Top one sponge with
warmed jam, fresh strawberries and
some of the whipped cream. Top with
second sponge. Dust with icing sugar.
Serve with remaining cream.
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