Sponge with Mock Cream Filling Recipe

3/4 cup

3

1/2 cup

Mock Cream Filling

125 g

1/2 cup

1 teaspoon

Self-raising flour

Eggs, lightly beaten

Caster sugar

Icing sugar, for decoration

Unsalted butter

Caster sugar

Vanilla essence

• Preheat oven to moderate 180^oC. Brush two shallow, 20cm round sandwich tins with melted butter or oil. Line bases with paper, grease paper. Dust the tins with flour, shake off excess.
• Dust tins lightly with flour, shake off excess.
• Sift the flour three times onto greaseproof paper.
• Using electric beaters, beat eggs in a small bowl for 5 minutes or until thick and pale.
• Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy.
• Transfer mixture to large mixing bowl.
• Using a metal spoon, fold in flour quickly and lightly.
• Spread mixture evenly into prepared tins. Bake for 15 minutes or until sponges are lightly golden and shrink from sides of tins.
• Leave sponges in tins for 5 minutes before turning onto wire rack to cool.
• To make Mock Cream Filling - Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Remove bowl from electric mixer. Cover the mixture with cold water, swirl water around and pour off. Beat with electric beaters for a further 2 minutes.
• Repeat this whole process six times or until cream is white and fluffy and sugar is dissolved.
• Stir in essence. Sandwich cakes with filling. Dust with sifted icing sugar just before serving.