STRAW­BERRY CREAM SPONGE

New Zealand Woman’s Weekly - - FOOD EXTRA -

SERVES 8

3 eggs, sep­a­rated

¾ cup caster sugar

1 cup self-rais­ing flour, sifted

1 tsp but­ter, melted

¼ cup boil­ing wa­ter

125g straw­ber­ries, to serve Ic­ing sugar, to dust

To make straw­berry and cream fill­ing:

¾ cup thick­ened cream

1 tbsp caster sugar

125g straw­ber­ries, sliced 1 Pre­heat oven to 180°C or 160°C fan forced. Grease and line the bases of two 20cm round sand­wich pans. Grease again and dust with flour.

2 Us­ing an elec­tric mixer, beat the egg whites un­til firm (but not dry) peaks form. Add the caster sugar, 1 tbsp at a time, beating con­stantly un­til thick and glossy. Us­ing a large metal spoon, gently fold through the egg yolks. 3 Gently fold through the flour, melted but­ter and boil­ing wa­ter un­til just in­cor­po­rated. Di­vide be­tween the pre­pared pans and bake for 20-25 min­utes un­til cake springs back when lightly touched. Cool in the pans for 5 min­utes.

4 Run a metal spat­ula around edges of the pans to re­lease cakes. Cover a wire rack with a clean tea towel. Turn out the cakes on to the tea towel. Care­fully peel off the bak­ing pa­per, turn the cakes over and cool com­pletely.

5 To make the fill­ing, us­ing an elec­tric mixer, whip the cream and sugar un­til soft peaks form. Spread over one of the cakes. Top with sliced straw­ber­ries and re­main­ing cake. Ar­range some whole straw­ber­ries over cake, dust with the ic­ing sugar and serve.

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