Strawberry Cream Sponge
|Castor sugar||3 Ounce (75 Gram)|
|Plain flour||3 Ounce (75 Gram)|
|Butter||1 Ounce, melted (25 Gram)|
|Icing sugar||1 Tablespoon|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Strawberries||8 Ounce, sliced (225 Gram)|
Grease and line two 20 cm / 8 inch sandwich tins with baking parchment or greaseproof paper.
Place the eggs and caster sugar in a bowl over hot water and whisk with an electric whisk for about 10 minutes until the mixture is light and thick and leaves a trail when the whisk is lifted.
Sift the flour into a bowl and fold in lightly, using a metal spoon, until evenly mixed.
Pour the melted butter slowly into the mixture and fold in.
Pour the mixture into the prepared tins and level the surface.
Bake in a preheated oven for 20-25 minutes until the cakes are golden brown and firm to the touch.
Turn out on to a wire rack and leave to cool.