Filled sponge cake

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Ingredients: 
  • 4 eggs
  • ¾ cup (165g) caster sugar
  • 2/3 cup (100g) cornflour (or wheaten cornflour)
  • ¼ cup (30g) custard powder
  • 1 teaspoon cream of tartar
  • ½ teaspoon bicarbonate of soda
  • 300ml thickened cream
  • 1 tablespoon icing sugar
  • ½ teaspoon vanilla extract
  • ¼ cup (80g) strawberry jam, warmed
  • 250g strawberries, sliced thinly
  • 1 tablespoon icing sugar, extra
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Presentation: 

Preparation time 20 minutes. Cooking time 20 minutes.

1. Preheat oven to moderate. Grease and flour two deep 22cm- round cake pans.

2. Beat eggs and caster sugar in small bowl with electric mixer about 5 minutes or until thick and creamy; transfer to large bowl.

3. Sift dry ingredients twice onto paper, then sift over egg mixture; gently fold ingredients together.

4. Divide mixture evenly between prepared pans; uncovered, in moderate oven about 20 minutes. Turn sponges immediately onto baking paper lined wire rack; turn top-side up to  cool.

5. Beat cream, icing sugar and extract in small bowl with electric mixer until firm peaks form. Place one sponge on serving plate; spread first with jam, then with cream mixture. Top with strawberry slices, then with remaining sponge. Dust with sifted extra icing sugar.

Serves 10.