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Strawberry Cream Sponge

American.Gourmet's picture
Ingredients
  Eggs 3
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Strawberry
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes

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