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A delightful strawberry cream is sandwiched between two light and airy sponges in this elegant, yet simple, sponge cake. Serve with extra cream and strawberry syrup.
Preheat oven to 180°C (160°C fan-forced). Lightly grease and line the base of two 20cm cake tins. Dust the pans lightly with the extra flour.
Beat the eggs and sugar with an electric mixer with whisk attachment on high speed for 3-4 minutes or until tripled in volume, then reduce the speed to medium and whisk for a further 3-4 minutes until thick and creamy.
Sift the combined flour and custard powder or cornflour together twice, then sift half over the egg mixture and gently fold in with a large metal spoon until just combined. Sift over the remaining flour and repeat folding process.
Divide the mixture between the prepared tins and bake for 18-23 minutes until pale golden and cooked when tested with a skewer. Stand for 10 minutes, run a knife around the inside edge of the tins to release the cakes, then gently turn out onto a rack to cool completely.
Meanwhile, to make the Strawberry cream, combine three-quarters of the strawberries (reserve the remainder for the top) and the sugar in a small saucepan. Cook, stirring over medium heat until the sugar dissolves. Bring to the boil, reduce heat and simmer, stirring occasionally for 8-10 minutes or until the strawberries are soft and the mixture slightly thickened. Remove from the heat and stir in the rose water, if using. Set aside to cool completely.
Beat the cream, icing sugar and two tablespoons of the cooled strawberry syrup until very stiff peaks form. Scoop the strawberries out of the remaining syrup with a slotted spoon and add them to the cream. Fold in until just combined. Reserve the remaining syrup for serving. Refrigerate until required.
Place one sponge on a serving plate, top with about half of the strawberry cream and add the second sponge. Top with remaining cream mixture and reserved strawberries. Serve the strawberry syrup on the side.
4 extra-large eggs, at room temperature
2/3 cup caster sugar
1/2 cup self-raising flour, plus extra to dust
1/3 cup custard powder or cornflour
2 x 250g punnets Driscoll’s strawberries, hulled and cut in half
1/2 cup caster sugar
1/2-1 tsp rose water (optional)
300ml thickened or whipping cream