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

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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.