Strawberry and Cream Classic Sponge

Strawberry and Cream Classic Sponge

Melted butter, to grease
Plain flour, to dust
5 eggs
100g (1/2 cup) caster sugar
2 tablespoons cornflour, sifted
115g (3/4 cup) self-raising flour, sifted
1 tablespoon milk
1 teaspoon vanilla essence

2 tablespoons icing sugar
600ml thickened cream
Fresh strawberries, washed, hulled, sliced, to decorate

1. Preheat oven to 180ºC. Brush two 20cm (base measurement) round cake pans with melted butter. Line the bases with non-stick baking paper. Dust the inside of the pans lightly with flour. Shake off any excess.

2. Use an electric beater to beat the eggs and sugar in a large bowl until thick and pale. Gradually fold in the combined flours alternately with the milk and vanilla. Divide the mixture evenly between the prepared pans. Bake for 20-25 minutes or until golden and the cakes spring back when lightly tapped. Set aside in the pans for 5 minutes to cool slightly before turning onto a wire rack to cool completely.

3. Beat the cream and icing sugar until firm peaks form. Place 1 cake on a serving plate (it must be completely cooled). Spoon half the cream mixture over the cake and dress with fresh strawberries. Place the remaining cake on top, pressing down gently. Spoon remaining cream and decorate with sliced strawberries starting from the middle out.