Vanilla sponge

Glamour (South Africa) - - Glamour Living - Serves 8

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

The how-to

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!

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