Rustle up this light-as-a-feather sponge cake tomorrow for afternoon tea with mum. The pulp of a few passionfruit mixed with the strawberries will add tang and deliciousness.
The recipe is from my Seasonal Entertaining book (Harper Collins).
Best made and eaten on the day you make it.
- Prep Time : 20 minutes
- Cook Time : 20 minutes
- Yield : 8 -10
- fresh free range or organic eggs at room temperature - 4, separated
- pinch of salt
- caster sugar - 1/2 cup (110g)
- cornflour - 1/2 cup (65g)
- plain flour - 2 teaspoons
- cream of tartar - 1 teaspoon
- bi-carbonate of soda - 1/2 teaspoon
- fresh strawberries - 1 large punnet, washed and sliced into quarters lengthways
- Grand Marnier - 1 -2 tablespoons (optional)
- caster sugar - 1 - 2 teaspoons
- thickened or double cream - 300ml
- icing sugar (pure) - sifted
Line bottom and sides of 2 x 20cm sandwich tins with baking paper.
Preheat oven to 190C (170C fan-forced).
Beat the egg whites with a pinch of salt until stiff, then gradually add the caster sugar until thick and glossy. While still beating, add the egg yolks one at a time and continue beating until mixture forms a ribbon on top. Sift together the remaining dry ingredients and fold gently through the mixture.
Divide mixture evenly between the two tins and smooth the tops.
Bake 20 minutes or until the tops shrink back when touched with a finger and the cake has shrunk slightly away from the sides of the tin.
Turn out immediately onto greaseproof or baking paper which has been dusted with icing sugar. Fill the cakes when completely cold.
For the filling: Toss together the strawberries with the caster sugar and Grand Marnier (if using).
Whisk the cream until thick and spread it over the top of one of the cakes. Top with the strawberries. Place the other cake on top, bottom side up. Dust generously with icing sugar.