There’s no cake that screams celebration more than a sponge!
It is the quintessential celebration cake, particularly for those with roots firmly planted in country regions.
The good thing about the sponge is that as well as being a crowd pleaser it’s also surprisingly easy to make, once you do the ground work.
- Preheat oven to 170°C.
- Sift the flour and baking powder and set aside.
- Combine the eggs and sugar in an electric mixer and whisk on high speed for 10 minutes or until pale, thick and tripled in volume.
- Sift ½ of flour mixture over egg mixture and gently fold through using a large wooden spoon. Repeat with the remaining flour mixture.
- Add the butter and fold through.
- Divide the mixture between in 2 x 20cm-round lightly greased shallow cake tins lined with non-stick baking paper.
- Bake for 16–18 minutes or until sponges are springy to the touch and come away from the sides of the tins.
- Remove from the tins and cool completely on wire racks.
- Whisk the cream until stiff peaks form.
- Spread one sponge with the jam, top with the cream and strawberries and sandwich with remaining sponge.
- Dust with icing sugar to serve. Serves 6–8.