Recipes

Sponge Cake

Recipe supplied by BigBarn

1cup sifted confectionersÕ sugar 8oz/225g
2/3cup sifted cornstarch
3 eggs, separated
1/8tsp cream of tartar
2tbsp water
1/2 tsp vanilla
1/2cup strawberry jam
2/3cup heavy whipping cream, sweetened to taste and whipped 1/3pt/200ml
1cup fresh or drained frozen whole strawberries

Set oven at 180¡C, gas mark 4, 350¡F. Sift half of the sugar and all of the cornstarch together 3 times.

Beat egg whites, cream of tartar, and water in a large bowl with rotary beater or electric mixer until mixture forms soft peaks. Beat in remaining sugar, a little at a time. Continue beating until stiff peaks form when beater is raised.

Add egg yolks and vanilla; beat in just until well blended. Fold in sugar-cornstarch mixture a little at a time, and blend in thoroughly.

Bake in two 8in greased and floured layer cake pans for 30 minutes or until top springs back when touched lightly with finger. Let them cool before removing from pans.

Cut sides of cake away from the pans with a sharp knife. Spread strawberry jam on one cake layer. Cover with one third of the whipped cream. Top with second layer and spread remaining whipped cream over top and sides of cake. Garnish with strawberries.