Sponge Cake with Icing Sugar, recognise that line from ‘The Castle’? Such a great movie!!! Sponge cake is best eaten on the day it is made – but freezes really well too! Sponge cakes are not hard to get right. The tricks are to make sure you sift the dry ingredients, have your eggs at room temperature and preheat the oven properly. You will be amazed how these simple tips change the texture of the final cake.
Method
-
Preheat the oven to 180 degrees.
-
Grease two 20 cm round tins well and line the bottom with baking paper (cut out a circle and place on the bottom).
-
Add the thrice sifted flour, cornflour, cream of tartar and bicarb in a bowl.
-
In another bowl whisk the eggs, sugar and melted butter together with a whisk for about five minutes or until pale and thick.
-
Using a large metal spoon, carefully fold in the flour mixture and the hot milk until they are JUST incorporated (don't over-mix!).
-
Divide the mixture up evenly between the two cake tins and bake for 18 - 20 minutes or until the cakes are golden and have shrunk ever so slightly from the sides.
-
Leave in the tin for 5 minutes before turning out on a wire rack to cool.
-
Beat the cream until thick, adding a tablespoon of icing sugar and the vanilla extract to make it nice and sweet.
-
Smother the top of one sponge in the strawberry jam, add the cut up strawberries and top with the chantilly cream.
-
Add the second sponge and dust the top with icing sugar.
Recipe Hints and Tips:
- The sponge cake can be frozen un-iced. Double wrap in plastic wrap and place in the freezer for up to six weeks.
- Strawberries to decorate (optional)
- Store in an air tight container for up to 5 days.
