Classic Sponge Cake
3 eggs, separated
¾ cup Bundaberg Caster Sugar
1 cup self-raising flour, sifted
3 tablespoons hot water
¼ cup strawberry jam
250g strawberries, hulled and halved
¾ cup thickened cream, whipped
Bundaberg Soft Icing Mixture, to serve
- Preheat oven to 180oC. Grease and line two 18cm diameter sandwich cake pans. Beat egg whites till soft peaks form. Gradually beat in sugar, beating well after each addition. Beat for 5 minutes more or until sugar dissolves.
- Use a spatula to gently fold through egg yolks, then flour, then water. Divide batter between prepared pans.
- Bake 15-20 minutes or until cake springs back when lightly touched with fingertip. Turn sponges onto a teatowel, then upturn onto wire rack to cool. Warm jam and stir through strawberries. Refrigerate for 30 minutes. To assemble sponge, spread one sponge with strawberries and cream. Top with remaining sponge.
- Serve dusted with soft icing mixture.