Sponge Cake Recipe

1

4

2/3 cup

2/3 cup

1 teaspoon

1/2 cup

Self-raising flour

Eggs, separated

Caster sugar

Cream

Vanilla essence

Strawberry jam

Icing sugar, for decoration

• Preheat oven to moderate 180^oC. Brush two shallow, 20cm round sandwich tins with melted butter or oil. Line bases with paper.
• Dust tins lightly with flour, shake off excess.
• Sift the flour three times onto greaseproof paper.
• Place the egg whites in small, clean, dry mixing bowl. Using electric beaters, beat until firm peaks form.
• Add sugar gradually, beating constantly until it has dissolved and mixture is glossy and thick.
• Add the beaten egg yolks, beat for a further 20 seconds. Transfer mixture to large mixing bowl.
• Using a metal spoon, fold in flour quickly and lightly.
• Spread the mixture evenly into prepared tins. Bake for 20 minutes or until sponges are lightly golden and shrink from sides of tins.
• Leave the sponges in tins for 5 minutes before turning onto wire rack to cool.
• Using electric beaters, beat cream and essence in small bowl until stiff peaks form.
• Spread jam on both sponges. Spread cream on one sponge layer using a flat-bladed knife.
• Top with other layer. Dust with sifted icing sugar just before serving.