Featherlight Sponge

SERVES 10 PREPARATION & COOKING 40 MINUTES

4 eggs ¾ cup caster sugar 1 cup wheaten cornflour ¼ cup custard powder 1 teaspoon cream of tartar ½ teaspoon baking soda 300ml thickened cream 1 teaspoon vanilla extract ¼ cup strawberry jam 250g strawberries, thinly sliced, plus 125g extra, halved ICING 1 cup icing sugar 10g butter, softened 1½ tablespoons milk

1. Preheat oven to 200°C. Grease and flour two deep 22cm round cake pans. Shake out excess flour.

2. Beat eggs and sugar in a small bowl with an electric mixer for 7 minutes or until it’s thick and creamy, and sugar dissolves. Transfer mixture to a large bowl.

3. Sift dry ingredients twice onto a piece of baking paper. Sift flour mixture a third time evenly onto egg mixture. Using a balloon whisk or large metal spoon, quickly and lightly fold flour mixture through egg mixture until incorporated. Pour evenly into pans. Tilt the

pans to spread mixture to edges. Tap bases of the pans with your fingers to remove large air pockets.

4. Bake sponges for 20 minutes or until they spring back when pressed in the centre. Turn sponges, top-side up, onto a wire rack covered with baking paper to cool.

5. Beat cream and vanilla in a small bowl with an electric mixer until firm peaks form.

6. Place one sponge, top-side down, on a cake stand or plate. Spread with jam and cream. Top with sliced strawberries.

7. ICING. Sift sugar into a medium heatproof bowl. Stir in butter and enough milk to form a firm paste. Add milk gradually as a small amount can alter the consistency. Place bowl over a medium saucepan of simmering water. Stir until icing is at a pouring consistency.

8. Spread top-side of remaining sponge with warm icing. Place icing-topped sponge on other sponge. Stand for 15 minutes or until icing is set. Top with strawberries and dust with icing sugar, if you desire.