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Serves
10
Prep
20
mins
Cooking
20
mins
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The Ultimate Sponge Cake

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Directions
Step 1

Preheat oven to 200oC. Grease and flour two 20cm round cake tins.

Step 2

Beat eggs and sugar on high speed in an electric mixer for approximately 7 minutes until thick and creamy.

Step 3

Sift dry ingredients twice. Sift a third time into the egg mixture. Using a large metal spoon, quickly and lightly fold flour mixture through egg mixture.

Step 4

Divide mixture between the two prepared cake tins. Place in oven and bake for approximately 20 minutes or until sponge springs back when touched.

Step 5

Remove sponge from oven and allow to cool.

Step 6

Whip the cream and vanilla essence until firm peaks form. Place one sponge cake on a serving platter. Spoon strawberry jam on sponge, top with sliced strawberries and whipped cream. Place the second sponge on top. Top with extra halved strawberries and a dusting of icing sugar.

Tips

  • For an extra indulgence, combine 1 cup of icing sugar, 10g of softened butter and 1 ½ tbs of milk to make an icing and smear over cake before topping with strawberries.

Ingredients
  • 4 eggs
  • 3/4 cup (165g) caster sugar
  • 1 cup (150g) Wheaten corn flour
  • 1/4 cup (30g) custard powder
  • 1 tsp McKenzie's Cream of Tartar
  • 1/2 tsp McKenzie's Bi-Carb Soda
  • 300ml thickened (heavy) cream
  • 1 tsp vanilla extract
  • 1/4 cup strawberry jam
  • 250g strawberries, thinly sliced
  • 125g strawberries, halved, extra

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Related Products


  • McKenzie's Cream of Tartar 125g

  • McKenzie's Bi-Carb Soda 500g

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