Serves 10
Prep time | 30 minutes
Cooking time | 25 minutes
• Grandma’s Sponge Cake | when the cakes are completely cool, whip the cream. Spread the jam on top of one cake then top with cream. Stack the second cake on top. Spread the remaining cream on top and decorate with strawberries if you wish.
Ingredients
• 6 medium eggs
• ½ teaspoon salt
• 1 cup caster sugar
• ¾ cup self-raising flour
• ½ cup corn flour
• 500 ml thickened cream
• ½ cup strawberry jam
• Strawberries or icing sugar, for decoration
Method
1. Preheat oven to 180°C.
2. Grease 2 x 20cm cake tins and line with baking paper.
3. In the bowl of an electric mixer fitted with the balloon whisk, beat the eggs with the salt for 5 minutes until pale and fluffy.
4. Gradually sprinkle in the sugar while still beating. Continue beating for a further 5 minutes.
5. With a metal spoon, gently fold in sifted flours. Pour into prepared tins.
6. Turn the oven to 160°C and bake for 20 minutes or until well risen, pale golden and spongy in the centre. Immediately turn out of tins onto a cooling rack.
7. When the cakes are completely cool, whip the cream. Spread the jam on top of one cake then top with cream. Stack the second cake on top. Spread the remaining cream on top and decorate with strawberries if you wish. Alternatively just sprinkle a little bit of icing sugar over the top.
