Preparation Time: 20 min           Total Cooking Time: 20 min

INGREDIENTS: 

Makes one 20 cm round layer cake

• 1/2 cup plain flour
• 1/2 self-raising flour
• 4 eggs, separated
• 2/3 caster sugar
• 1/2 cup strawberry jam
• 1/2 cup cream, whipped

INSTRUCTIONS:

1. Preheat oven to moderate 180°C. Brush 2 shallow 20 cm sandwich tins with melted butter or oil. Line bases of tins with baking paper. Sift flours together three times onto a sheet of greaseproof paper. Place egg whites in a large clean, dry bowl. Using electric beaters, beat until firm peaks form. Add sugar gradually, beating constantly until sugar is dissolved and mixture is thick and glossy.

2. 2. Add the egg yolks, beat for another 20 seconds. Fold in flour quickly and lightly with a metal spoon.

3. Spread mixture evenly in prepared tins. Bake for 20 minutes until lightly golden and springy to touch. Leave the sponges in tins for 5 minutes before turning onto wire racks to cool.

4. Spread jam evenly onto one of the sponges. Using a fluted nozzle, pipe whipped cream in rosettes over jam. Top with second sponge, and dust with sifted icing sugar before serving.

Storage time – entitled sponges can be frozen for up to one month: freeze in separate freezer bags. Thaw sponges at room temperature (for about 20 minutes). A filled sponge is best served immediately.

HINT:

The secret to making a perfect sponge lies in the folding technique. Use only a large metal spoon, working quickly yet gently to incorporate the flour. A beating action, or using a wooden spoon, will cause loss of volume in the egg mixture and will result in flat, heavy cake.

Download Printable Classic Cake Recipe (PDF)

https://drive.google.com/open?id=18BABBiBRMPTwnaAYhReRKtq8LDoyMBm1