The Ultimate Sponge Cake

• servings: 10 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

4 eggs

3 / 4 cup (165g) caster sugar

1 cup (150g) Wheaten corn flour

1 / 4 cup (30g) custard powder

1 tsp McKenzie's Cream of Tartar

1 / 2 tsp McKenzie's Bi-Carb Soda

300ml thickened (heavy) cream

1 tsp vanilla extract

1 / 4 cup strawberry jam

250g strawberries, thinly sliced

125g strawberries, halved, extra

Directions

Step 1

Preheat oven to 200oC. Grease and flour two 20cm round cake tins.

Step 2

Beat eggs and sugar on high speed in an electric mixer for approximately 7 minutes until thick and creamy.

Step 3

Sift dry ingredients twice. Sift a third time into the egg mixture. Using a large metal spoon, quickly and lightly fold flour mixture through egg mixture.

Step 4

Divide mixture between the two prepared cake tins. Place in oven and bake for approximately 20 minutes or until sponge springs back when touched.

Step 5

Remove sponge from oven and allow to cool.

Step 6

Whip the cream and vanilla essence until firm peaks form. Place one sponge cake on a serving platter. Spoon strawberry jam on sponge, top with sliced strawberries and whipped cream. Place the second sponge on top. Top with extra halved strawberries and a dusting of icing sugar.