Easy sponge cake with strawberries and cream

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 
Dietary
Nut-free

A recipe from the Good Food collection.

Ingredients

30 g (1 oz) butter, melted

75 g (2½ oz/½ cup) plain (all-purpose) flour

60 g (2¼ oz/½ cup) cornflour (cornstarch)

1 teaspoon baking powder

4 eggs

170 g (6 oz/¾ cup) caster (superfine) sugar

300 ml (10½ fl oz) whipping cream

1 tablespoon icing (confectioners') sugar, plus extra for dusting

2 tablespoons strawberry jam

500 g (1 lb 2 oz/3⅓ cups) strawberries, hulled and sliced in half

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Grease two 20 cm (8 inch) round cake tins with the melted butter and line the bases with baking paper. Dust the sides of the tins with a little flour, shaking out any excess.

2. Sift the flour, cornflour and baking powder into a bowl, then repeat the sifting twice more.

3. Using electric beaters, beat the eggs and sugar in a large bowl for 5 minutes, or until pale and thick. Using a large metal spoon, carefully fold in the sifted flour mixture until just incorporated; take care not to overmix. Divide the mixture evenly between the two tins, then bake for 18–20 minutes, or until the cakes are golden and have shrunk slightly from the side of the tins. Leave in the tins for 5 minutes, then turn out onto a wire rack to cool.

4. Combine the cream and icing sugar in a bowl, then whip until soft peaks form. Place one sponge cake on a serving plate and spread with jam. Top with half the cream and half of the sliced strawberries. Cover with the second sponge cake. Spread the remaining cream over the top and top with the remaining strawberries. Dust with icing sugar and serve immediately.

5. Sponge cake is best eaten on the day it is made. Unfilled sponges will freeze well for up to 1 month, wrapped loosely in plastic wrap.