Strawberry Cream Sponge

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READY IN: 40mins
Recipe by she who can not cook

To freeze pack, freeze up to 10 months. To serve, unwrap and thaw at room temp 2-3 hours. Cut into 2 layers. Place bottom half on a serving dish and spread with the cream. Cover with strawberries. Put top layer on, sift with icing sugar. Serve the same day.

Ingredients Nutrition

Directions

  1. Preheat oven 190c.
  2. Grease a deep 20cm cake tin, line with paper on base.
  3. Place the eggs and sugar in a bowl and whisk until thick and holds its shape when tipped.
  4. Fold in the flour.
  5. Turn out into the tin and level.
  6. Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
  7. Turn out on to wire rack, peel off lining cool.
  8. Freeze without filling (see above).

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