Strawberry and cream sponge cake

By Hope Malau
01 September 2016

Turn tea time into fun times with this cake recipe

Serves: 6

Preparation: 15 min

Cooking: 25 min

Sponge cake

6 eggs, beaten

500 ml (2 c) castor sugar

625 ml (2½ c) self-raising flour

5 ml (1 t) baking powder

45 ml (3 T) milk

200 g butter, softened

Filling and topping

200 ml cream

60 ml (¼ c) castor sugar

150 g strawberry jam

200 g fresh strawberries

icing sugar for dusting

Preheat the oven to 180 °C. Grease two 2 x 20 cm round cake tins and line with baking paper.

  1. SPONGE CAKE Place all the ingredients in a large bowl and blitz with an electric beater until smooth.
  2. Divide the batter equally between the tins and smooth with the back of a spoon. Bake for 25 minutes or until the cakes are golden, remove from the oven and let them cool in the tins for 5 minutes. Turn the cakes out onto wire racks and leave to cool completely.
  3. FILLING AND TOPPING Beat the cream and sugar until soft peaks form. Place the cake in the middle of a serving platter or cake stand. Spoon the cream over and then spread the jam over the top.
  4. Place the second sponge cake on top. Decorate with the strawberries then dust with the icing sugar.

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