Coles Foolproof Sponge Cake
Dessert, Pie, Cake, Ice Cream
Ingredients
4 Coles Brand free range eggs
2/3 cup caster sugar
1 teaspoon vanilla essence
1 cup self-raising flour
150 ml cream whipped
1/2 cup strawberry jam
3 tablespoons icing sugar mixture
250 g strawberries hulled and halved
Description
Try this quick and easy sponge layered with strawberry jam and cream.
Featured in Cakes, Coles Magazine
Self-raising flour: 1 cup plain flour + 2 teaspoons baking powder
Directions
Preheat oven to 180C (350F) or 160C (320F) fan.
Lightly grease 2 x 20cm (8”) (base measurement) round cake tins and line the bases with non-stick baking paper.
Using electric beaters, beat eggs in a large bowl for 5 mins, until thick, pale and increased in volume.
Add sugar, 2 tbsp at a time, beating well after each addition.
Beat in vanilla.
Sift flour over egg mixture.
Using a large metal spoon or rubber spatula, fold in until combined, taking care not to lose volume.
Divide evenly between prepared tins.
Bake for 18-20 mins, until the cakes spring back to a light touch in the centre.
Cool in tin for 5 mins, then turn out onto a wire rack and peel away the paper.
Leave to cool completely.
Place 1 cake onto a serving plate and pipe or dollop with the whipped cream.
Spread the other sponge with jam and invert onto the bottom cake.
Put icing sugar into a small sieve and dust top of cake.
Top with strawberries.