SPONGE CAKE WITH CREAM AND JAM

This is a clas­sic, light and fluffy cake, per­fect for af­ter­noon tea or a spe­cial oc­ca­sion

Sunday Herald Sun - Stellar - - CLASS -

IN­GRE­DI­ENTS

• 2/³ cup (100g) plain flour • ½ tea­spoon bak­ing pow­der • 4 eggs • ½ cup (110g) caster sugar • 75g un­salted but­ter,

chopped, melted and cooled • 1 cup (250ml) sin­gle cream • store-bought jam • ic­ing

sugar, for dust­ing

Method

STEP 1 Pre­heat oven to 180°C. Lightly grease 2 x 20cm round cake tins and line with bak­ing pa­per. Sift the flour and bak­ing pow­der 3 times. Set aside. STEP 2 Place eggs and sugar in the bowl of an elec­tric mixer and whisk on high speed for 12–15 min­utes or un­til pale, thick and tripled in vol­ume. Sift half the flour mix­ture over the egg mix­ture and, us­ing a metal spoon, gen­tly fold to com­bine. Re­peat with re­main­ing flour mix­ture. Add but­ter and gen­tly fold to com­bine. STEP 3 Di­vide the mix­ture be­tween tins and gen­tly smooth the tops with a pal­ette knife. Bake for 14–18 min­utes or un­til sponges are springy to the touch and come away from the sides of the tins. Turn out the cakes onto wire racks, cover with tea tow­els and set aside to cool com­pletely. STEP 4 Whisk the cream un­til soft peaks form. Spread 1 sponge with jam, top with cream and sand­wich with the re­main­ing sponge. Dust with ic­ing sugar to serve. Serves 6.

“This clas­sic cake is per­fect for af­ter­noon tea”

FOR MORE RECIPES AND IN­SPI­RA­TION, VISIT DONNAHAY.COM

By Donna Hay

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