Strawberry Sponge Cake
Noodlies, Sydney food blog shares a delicious recipe. How to make a delicious, fluffy strawberry sponge cake that guarantees everyone will love you (even) more.
Chef Adrian Richardson displays the mouth-watering strawberry sponge cake made with a new Magimix Patissier Multifunction .
- 90 g butter
- 6 eggs
- 175 g castor sugar
- 150 g self raising flour
- ¼ vanilla pod scrapings
- two punnets strawberries, washed, stem removed
- ¼ cup home-made strawberry jam
- 600 mils cream whipped until stiff with
- 2 tablespoons castor sugar
Separate the eggs and melt the butter. Add sugar to yolks, add vanilla and whisk to white creamy consistency. Add sifted flour, and then melted butter, do not stir. Whisk whites to peaking and fluffy consistency. Add 1/3 egg white to the other mixture and fold through. Then fold in the rest of the egg white mixture. Place in a 25 cm pan, greased and lined with baking paper, and bake at 180°C for 40 minutes.
Allow to cool on a cake rack.
Cut the cake in half. Spread bottom layer with jam and a thin layer of cream stop cover sides on top with remaining cream and arrange strawberries on top.
Recipe and photos are courtesy of our friends at Magimix and their new Patissier Multifunction range.