Clean recipe · womensweeklyfood.com.au
Best ever sponge cake
A classic from our Test Kitchen Collection.
Original recipe: womensweeklyfood.com.au
- Yield:
- 10 servings
- Prep:
- 40 min
- Cook:
- 0 min
- Total:
- 40 min
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Ingredients
- 4 eggs
- ¾ cup (165g) caster (superfine) sugar
- 1 cup (150g) wheaten cornflour
- ¼ cup (30g) custard powder
- 1 teaspoon cream of tartar
- ½ teaspoon bicarbonate of soda
- 900 ml thickened (heavy cream)
- 1 tbsp icing (confectioners') sugar
- ½ cup (160g) strawberry jam
- 250 grams strawberries, sliced thinly, plus extra 125 grams, halved to serve
Instructions
- Preheat oven to 200°C. Grease two deep 20cm round cake pans. Dust pans with the extra cornflour; turn pans to coat evenly. Shake out excess flour.
- Beat eggs and caster sugar with an electric mixer for 7 minutes or until thick and creamy. To test when the mixture is thick and creamy, turn off the mixer then lift the beaters; the mixture should form thick ribbons. (If you are using hand-held electric beaters, use a small bowl for beating the eggs and sugar, then transfer to a large bowl to stir in the dry ingredients.)
- Sift cornflour, custard powder, cream of tartar and bicarb twice onto a piece of baking paper. Sift flour mixture a third time evenly over egg mixture. Using a balloon whisk or large metal spoon, quickly and lightly fold flour mixture through egg mixture until combined. Pour mixture evenly between pans; tilt pans to spread mixture to the edge.
- Bake sponge cakes for 20 minutes or until they spring back when pressed lightly in the centre. Turn immediately onto wire racks covered with baking paper. Cool.
- Beat cream and icing sugar with an electric mixer to soft peaks.
- To assemble, place one cake on a serving plate; spread with 2 tbsp jam top with sliced strawberries then one-third of the whipped-cream. Spread second cake with 2 tbsp jam then place, jam-side down, onto filling.
- Cover top and side of sponge cake with remaining whipped cream. Dot with remaining jam (you may need to warm and cool it first); using a palette knife, smooth the surface, blending jam and cream. Decorate with extra halved strawberries.