MOTHER’S DAY HIGH TEA
Strawberries and Cream Sponge
Serves 10, Prep and Cook: 40 mins
5 eggs
¾ cup caster sugar
²⁄³ cup self-raising flour
¼ cup plain flour
¼ cup cornflour
50g unsalted butter, chopped ½ cup strawberry jam 250g punnet fresh
strawberries
Icing sugar, to decorate
FILLING
300ml tub thickened cream
2 tsps vanilla extract
1 Grease two x 20cm round cake pans. Line bases with baking paper.
2 Beat eggs in the small bowl of an electric mixer until for about 7 minutes, or until very thick and creamy. Beat in sugar, 1 tblsp at a time. Beat for a further 3 to 5 minutes, or until sugar is dissolved.
3 Meanwhile, sift all flours twice onto a sheet of baking paper. Melt butter in a small saucepan until hot.
4 Transfer egg mixture to a large bowl. Sift flours again over egg mixture. Gently fold in using a balloon whisk or rubber spatula, then fold in hot melted butter (don’t stir or over-mix). Divide evenly between prepared pans.
5 Cook in a moderate oven (180C) for about 15 to 18 minutes, or until sponges are golden brown and spring back when lightly touched with fingertips. Remove. Turn out onto wire racks lined with baking paper. Turn, top-side up, to cool completely.
6 To make filling, beat cream and vanilla in the small bowl of an electric mixer until firm peaks form.
7 Cut half the strawberries into thin slices. Reserve remaining to decorate.
8 Place one sponge on a serving plate. Spread with jam. Top with sliced strawberries. Spread over cream. Top with remaining sponge. Decorate with remaining strawberries. Dust with sifted icing sugar.
Delight Mum with these sweet favourites on her special day