Strawberry sponge cake

Strawberry sponge cake

By
From
100 Best Cakes and Desserts
Serves
12
Photographer
Mark Roper

When our children were young they always asked us to make this cake and we all still love it. The strawberries can be replaced with other berries or soft fruits and you can use a custard instead of whipped cream.

Ingredients

Quantity Ingredient
250g caster sugar
8 large eggs
250g plain flour, sifted
100g butter, just melted
600g strawberries, hulled
155g icing sugar
200ml cream, whipped until firm

Method

  1. Preheat the oven to 180°C. Butter and flour a 25 cm round cake tin.
  2. Using an electric mixer, beat the sugar and eggs for about 10 minutes or until the mixture forms a thick ribbon.
  3. Add the sifted flour all at once and, using a rubber spatula, fold it into the egg mixture, gently but quickly. Mix in the melted butter, gently but quickly.
  4. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 30–40 minutes or until the cake is lightly browned and springs back when lightly touched in the centre. Set aside for a few minutes before gently turning out onto a wire rack to cool completely.
  5. Mash two of the strawberries, then gradually stir in the icing sugar until the mixture has the consistency of icing (frosting).
  6. Slice the remaining strawberries in half. Cut the sponge in half horizontally. Spread the bottom half with the whipped cream and top with two-thirds of the halved strawberries. Replace the top half of the cake and spread the icing over the top. Garnish with the remaining strawberry halves.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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