The Australian Women's Weekly Test Kitchen leads the field in baking and this sponge cake recipe (from their book, Classic Cakes), proves the point: it is an excellent sponge cake.
The filling of cream and rose-scented strawberries is our own variation.
- 4 eggs
- 3/4 cup (165 gram) caster sugar
- 1 cup (150 gram) self raising flour
- 1 tablespoon cornflour
- 10 gram (2 teaspoons) butter, softened
- 1/3 cup (80 ml) hot water
- 3/4 cup (200 ml) cream, whipped
- 2 tablespoons caster sugar
- 1 teaspoon vanilla or rose water (according to taste)
- At least 1 punnet (250 gram) of strawberries
- Pre-heat oven to 180°C for a normal oven or 160°C for a fan-forced oven.
- Grease two deep 20 cm round cake pans, and line the base with baking paper.
- Beat eggs in a bowl, using an electric mixer, for about 10 minutes, until thick and creamy.
- Gradually add sugar, beating until dissolved.
- Triple-sift self raising flour and corn flour together and fold it into the egg mixture (see notes below).
- Combine the butter and the water, pour it down the side of bowl and fold through gently but thoroughly.
- Pour mixture evenly into pans and bake about 25 minutes.
- Immediately turn out the sponges too cool, top-side up, onto a wire rack covered with baking paper.
- Whip cream, sweeten with sugar and flavour with vanilla or rose water.
- Sandwich the sponges with cream and hulled strawberries.
- Dust with sifted icing sugar.
Folding in flour:
Folding in flour and other ingredients can be tricky when you use a spoon or spatula, but you can use your fingers to pull the dry ingredients up and through the egg mixture.
Making self-raising flour:
To make 1 cup of self-raising flour, sift together:
- 1 cup plain or high grade flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt