When I first made this I thought, nahh won't make that again, due to it sinking a little and part of it fell apart. But after decorating it and then finally eating it, I can say that I would make it again. It is delicious!!!
*Taken from Murdoch Books 'Australian Family Favourites', pg 366, published 2007*
Ingredients
30g butter, melted
60g plain (all-purpose) flour
60g cornflour (cornstarch)
2 teaspoons cream of tartar
1 teaspoon bicarbonate of soda (baking soda)
4 eggs
170g caster sugar
2 tablespoons hot milk
300ml whipping (pouring) cream
1 tablespoon icing sugar, plus extra for dusting
2 tablespoons strawberry jam
500g strawberries, hulled and sliced in half
Method
Preheat the oven to 180C. Grease two 20cm round cake tins with the melted butter and line the bases with baking paper. Dust the sides of the tins with a little flour, shaking out any excess.
Sift the flour, cornflour, cream of tartar and bicarbonate of soda into a bowl, then repeat the sifting twice more.
Whisk the eggs and sugar in a large bowl for 5 minutes, or until pale and think. Using a large metal spoon, carefully fold in the sifted flour mixture and the hot milk until they are just incorporated; take care not to overmix. Divide the mixture evenly between the two tins, then bake for 18-20 minutes, or until the cakes are golden and have shrunk slightly from the side of the tins. Leave in the tins for 5 minutes, then turn out onto a wire rack to cool.
Combine the cream and icing sugar in a bowl, then whip until soft peaks form. Place one sponge cake on a serving plate and spread with jam. Top with half the cream and half of the sliced strawberries. Cover with the second sponge cake. Spread the remaining cream over the top and top with the remaining strawberries. Dust with icing sugar and serve immediately.
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