STRAWBERRY CREAM SPONGE
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.