Who can resist this airy, cream-filled classic?
500ml cake flour
15ml baking powder
5 large eggs
500ml castor sugar
250ml milk or buttermilk
30ml vanilla essence
250ml vegetable, canola
and sunflower oil
60ml icing sugar, for dusting
Preheat the oven to 180 °C. Grease and flour two round cake tins 20cm in diameter. Sift the flour and baking powder into a bowl, and set aside.
Place the eggs and castor sugar in an electric mixer bowl. Mix on a high speed until light and fluffy. Add the milk and vanilla essence, then the oil. Mix on a medium speed until blended.
Transfer the wet ingredients from the mixer and add to the dry. Fold gently until the batter is smooth.
Divide the cake batter between the tins, and bake for 25-30 minutes, or until golden brown and springy to the touch. (To test, pierce the centre of the cakes with a wooden skewer or toothpick. If it comes out clean and dry, the cakes are perfectly baked). Allow to cool in the tins before turning onto a wire cooling rack.
Place one sponge on a cake stand or cake plate with the bottom facing up. Spread strawberry jam over the flat surface, ensuring that it’s even and that the jam reaches the edges. Add whipped cream, put the second cake on top and dust with icing sugar.
TIP! For a caramel and cream spongecake, simply replace the strawberry jam with caramel. What you’ll need FOR THE SPONGE FOR THE FILLING 250ml strawberry jam 500ml fresh cream, whipped
Find these great recipes and more in My Cape Malay Kitchen
by Cariema Isaacs (Struik Lifestyle, R295). Out now!