Sponge Cake
Prep: 20 mins
Cook: 20 mins
Servings: 12
This family sponge cake has been passed down through the generations from Irene in Victoria who claims she makes the most magnificent cakes to celebrate her grandchildren’s’ birthdays.
Ingredients
- 4 extra large eggs
- ¾ cup CSR Caster Sugar
- ⅔ cup White Wings Cornflour
- ¼ cup custard powder
- 1 tsp cream of tartar
- ½ tsp bicarbonate of soda
- 250ml thickened cream
- ½ cup Soft Icing Mixture + extra for dusting
- 1 vanilla bean, scraped
- ½ cup raspberry jam
- 1 cup fresh strawberries
Method
- Preheat oven to 180°C (fan-forced 160°C). Grease and flour two 20cm round, deep cake tins. Line the bases with baking paper.
- Place eggs and CSR Caster Sugar into a medium sized clean bowl. Using an electric mixer, beat for approx. 7 mins or until mixture is thick and creamy.
- In a separate bowl, sift the corn flour, custard powder, cream of tartar and the bicarbonate of soda. Using a metal spoon, gently fold the dry ingredients into the egg mixture until just combined taking care not to over mix.
- Divide the batter evenly between the prepared tins. Bake for 20 mins or until the cake surface springs back when touched lightly in the center. Cool in the tins for 5 mins then turn out onto wire racks to cool completely.
- Make the cream filling/topping by whipping the cream to a soft peak. Fold in the soft icing mixture and vanilla seeds. Continue whipping until desired thickness is achieved.
- To assemble the cake, place one cake layer on a serving plate. Spread the raspberry jam evenly on top of the layer. Then evenly spread half of the whipped cream over the jam. Gently place the remaining cake layer on top and spread the remaining cream evenly over this layer. Finish with the fresh raspberries and a dusting of soft icing mixture.
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