This classic treat is delicious in the summer, filled with ripe, fragrant strawberries. The sponge is exceptionally light because it is made without fat. To ensure you have a perfect sponge, have all the ingredients at room temperature. Eat this cake on the day it is made.
Ingredients :
For the sponge :
- Oil, for greasing
- 1/2 cup caster sugar plus extra for dusting (115 g)
- Sifted plain flour - 3/4 cup ( 90g)
- Eggs - 4 nos
For the filling & frosting :
- Double heavy cream - 300 ml (11/4 cups)
- Icing sugar, sifted - 1 tsp
- Fresh strawberries, washed & hulled - 4 cups
- A little orange liqueur (optional)
Method :
For the cake :
1. Preheat the oven to 190 C. Grease the 20cm cake tin with oil & flour. Tap out the excess.
2. Put the eggs and sugar into a bowl and whisk at high speed until the mixture is light and thick.
3. Sift the flour over the whisked eggs and carefully fold it in with a metal spoon, mixing thoroughly but losing as little volume as possible.
4. Pour the batter into the prepared cake pan and bake it for 25 - 30 mins or until the sponge feels springy to the touch.
To make the filling :
5. Whip the cream with a little icing sugar until it is stiff enough to hold its shape.
Assembling :
6. Slice the sponge across the middle and spread half the cream and strawberries (sprinkle the orange liqueur over them if using). Now place the first sponge half & frost the cake with the reserved cream. Decorate the case as you wish too.
Note :
I made the birds & pigs using the fondant.
I used the waffles for decorating around the cake.
Happy baking :)
