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Strawberries and cream sponge layer cake

  • Timer Prep 60 min
    Cook 20 min
  • Chart 310.0 cal/
    serving
  • Chef hat Medium
    effort

Method

  1. 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
  2. 2 Butter 2 x 20cm round cake tins per cake being made, dust with flour and line with non-stick baking paper.
  3. 3 Place the eggs, sugar, vanilla extract and a pinch of salt in a large bowl. Whisk with an electric beater for about 10 minutes, until very thick and pale and tripled in volume.
  4. 4 Sift together the cornflour, flour and baking powder. Using a large metal spoon, quickly and gently fold the mixture into the batter (but make sure you don’t over-mix as the batter will deflate).
  5. 5 Divide between the tins and bake for 20 minutes, or until the cake springs back when touched. Leave to cool on a rack.
  6. 6 Softly whip the cream.
  7. 7 Hull and chop 10 strawberries (per cake being made) into 1cm chunks and quarter the remaining ones.
  8. 8 Sandwich the cakes together with some whipped cream and the chopped strawberries.
  9. 9 Top with the remaining whipped cream, decorate with the quartered strawberries and dust with icing sugar.
  • Average per serving
  • Calories 310.0kCal
  • Fat19.7g
  • Saturated11.2g
  • Salt0.25g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg