A classic sponge is a perfect cake to start your baking in the kitchen. filled with fresh cream and strawberries, this little dessert is sure to make everyone happy.
Ingredients
50g butter (melted)
5 eggs (room temperature)
150g caster sugar
150g self-raising flour
1 tsp vanilla extract
400g cream
2 punnets of strawberries
Method
Preheat the oven to 180C.
Butter and line bottom of 2 x 6" round cake tins. Roll some castor sugar in the sides of the tin.
Preheat your oven to 180c fan forced. In your stand mixer, take the bowl with the whisk attachment and place the castor sugar, vanilla extract and eggs and whip until pale and 3 x the starting volume. You may also use a large mixing bowl with a hand held whisk. Next, fold in the sifted SR Flour with a silicone spatula (to not knock out the air), then the melted butter. To line the base of the springform baking tins, place baking paper on the base and clip on spring form, trim outside with scissors. Butter the sides of the tin and coat with castor sugar. Place cake batter evenly into the 2 lined springform baking tins. Bake at 180c for approximately 15-20 minutes. **If baking cake in 1 tin, bake for 30 minutes or until a clean skewer can come out from the center of the cake.
Once cooled, decorate with whipped cream and fresh raspberries or strawberries between the 2 sponge cakes. Dust with Icing sugar and optionally decorate the top with swirls of cream and strawberries and serve.
••• Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats