Strawberry Sponge Cake
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 2tablespoons custard powder
- 2/3 cup cornflour
- 125milliliter thickened cream
- 1tablespoons icing sugar
- 1teaspoons vanilla extract
- 2 punnet strawberries, hulled and sliced
- 1 passionfruit, pulp removed
- 1teaspoons cream of tartar
- 1/2teaspoons baking soda
- 1/3 cup reduced-sugar strawberry spread
- 4 eggs
- 3/4 cup caster sugar
Nutrition per serving
1200kJ / 286Cal
1200 Kilojoules or 286 Calories
14% of daily energy intake*
Protein
4.4grams
Fat
8.8grams
Carbs
47.1grams
Sugars
34.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Preheat oven to 180°C. Grease and line 2 x 20cm spring form cake pans.
Step 2 of 9
Sift cornflour, custard powder, cream of tartar and baking soda together. Place eggs, caster sugar and vanilla into the bowl of an electric mixer. Beat until thick and light. Sift dry ingredients again over egg mixture. Using a large metal spoon, gently fold together until combined. Do not over mix as this will deflate the mixture. Divide evenly between pans.
Step 3 of 9
Bake for 20 minutes or until cooked through.
Step 4 of 9
To test, press lightly in the centre. If it bounces back, it is cooked.
Step 5 of 9
Release immediately from pans and cool on a wire rack.
Step 6 of 9
Whip cream until thick and fold through yoghurt.
Step 7 of 9
When cakes are cold place one onto a serving platter. Spread with strawberry spread. Top with whipped cream mixture, half the strawberries and passionfruit pulp.
Step 8 of 9
Top with remaining cake.
Step 9 of 9
Decorate with remaining strawberries and sprinkle with icing sugar.
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