Fresh strawberries and lashes of fluffy cream atop the perfect sponge cake base? Our sponge cake is almost too pretty to eat, and is sure to impress at your next afternoon tea.
4 large eggs, room temperature
1 cup caster sugar
2 tsp vanilla paste
1 cup self raising flour, sifted
600ml thickened cream
1 tsp vanilla paste or vanilla essence
1 tbsp icing sugar
1/2 cup strawberry jam
500g fresh strawberries, washed
Icing sugar for dusting
Preheat the oven to 180C. Line the base of two 23cm wide cake tins, leaving the sides ungreased.
Attach the beater attachment to your KitchenAid mixer, and beat the eggs and vanilla paste on high speed for 4 minutes. Slowly add in the caster sugar and beat for a further 4 minutes until the eggs are light in colour and are thick and airy.
Attach the sifter/scale attachment, and gently fold in the flour with a metal spoon in 2 batches.
Divide the batter between the 2 cake tins and bake in the oven for 22 minutes or until a skewer comes out clean when tested.
Place the cakes on a cooling rack. Run a small knife around the edge of the cake while it is still warm. This will help to allow the cake cool level. After 20-30 minutes, gently turn the cakes out to completely cool on the rack.
When you're ready to serve; slice 1/3 of the strawberries into slices.
Pour the thickened cream, vanilla paste and icing sugar into the clean mixing bowl of your KitchenAid stand mixer. Attach the whisk attachment and beat until stiff peaks form.
Place one cake on a serving plate or cake stand. Using a spatular spread out the strawberry jam followed by a layer of whipped cream. Arrange the sliced strawberries over the top and place the top layer of the cake on top.
Add the remaining whipped cream and strawberries over the top.
Dust a little icing sugar over the top just at the table when serving.