Sponge Cake

Prep Time: 15 mins

Cook Time: 20 mins 

Serves: 6

Ingredients

  • 4 (59g) Eggs, at room temperature
  • ⅔ cup Caster Sugar
  • ⅔ cup White Wings Self Raising Flour
  • ⅓ cup White Wings Cornflour

To decorate:

  • Strawberry Jam
  • Whipped Cream
  • Icing Sugar

Method

  1. Preheat oven to 180ºC. Grease two 20cm diameter round cake pans and line base with non-stick baking paper, then lightly grease the paper.
  2. Place eggs and sugar in the large bowl of an electric mixer. Beat on a medium/high speed for 7 minutes.
  3. Meanwhile, sift the flour and cornflour together 3 times. Sprinkle over the egg mixture. Gently fold together with a large metal spoon until just combined. Pour into prepared pans and bake 15 to 20 minutes or until cooked. Cool in pan for 5 minutes, then turn onto a cake cooler lined with non-stick baking paper.
  4. Sandwich cooled sponges with jam, halved strawberries and whipped cream. Dust top with icing sugar.
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