Strawberry sponge recipe

Created by Allan Campion and Michele Curtis

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Serves 6 - 8

Treat yourself to a proper afternoon tea. Get the teapot out, whip up some cucumber sandwiches and go all out with this sponge.

Ingredients

4 eggs
110 g (1/2 cup) caster sugar
100 g (2/3 cup) plain flour
Strawberry jam as required
Whipped cream
Strawberries
Icing sugar to serve

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Preparation

Preheat oven to 180°C.

Butter a 20 cm spring form cake tin and line the sides and bottom with greaseproof paper. Butter the paper and sprinkle it with a little plain flour to ensure that the batter won’t stick.

Beat the eggs and caster sugar together until very thick and light. Carefully fold in the flour, then spoon the mix into the prepared cake tin and cook in the preheated oven for 15–20 minutes. Test the cake by inserting a skewer. If it comes out clean, the cake is ready; if it doesn’t, cook for a further 2–3 minutes and test again.

Allow the cake to cool on a wire rack. When cool, remove the cake from the cake tin and peel away the greaseproof paper.

Cut the sponge in half, and spread a layer of jam and whipped cream on the bottom half of the cake. Top with sliced strawberries. Replace the top, and then sprinkle with icing sugar.

If you enjoyed this Strawberry sponge recipe then browse more dessert recipes and our most popular hainanese chicken rice recipe.

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