No Fail Strawberry Sponge

3 Eggs
115 g. Castor Sugar
75 g. Corn flour
15 g. Self Raising Flour
pinch salt
drop of vanilla essence
1 Ctn. Whipping Cream for filling
strawberry jam
Fresh Strawberries
Icing Sugar

1. Set oven to 375 degrees.
2. Sift corn flour, flour and salt 4 times (this is VERY important- to get plenty of air into the flour)
3. Separate eggs and beat the whites until VERY stiff. Then carefully add the caster sugar in small amounts and continue to beat. Next add the yolks and vanilla essence, continuing to beat. The mixture should now be still fairly stiff but soft.
4. Now GENTLY fold the sifted flours into the mixture (do not stir) and place into pans.
5. Cook for 18 minutes. DO NOT OPEN THE OVEN DOOR or the sponge will drop!!
6. THE SPONGE CAN NOW BE FROZEN OR USED IMMEDIATELY.
7. When cold, cut the sponge in half, fill with jam and 1/2 whipped cream.
8. Place remainder of the cream on top of cake and decorate with fresh strawberries.
9. Drench with icing sugar…..Yummmmm!!!

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