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Sponge with Strawberry’s and Cream

Sponge with Strawberry’s and Cream

15 minutes to prepare/20  minutes to Bake/ 5 minutes to Eat!

Makes 6-8 Serves


4 large Eggs- at room temperature

5oz/280g Castor Sugar

40z/ 120g Plain Flour (sifted 3 times)

1 teaspoon baking powder

2 Desertspoons hot water

300ml Whipping Cream

1 punnet fresh Strawberry’s

2 tablespoons Icing Sugar

2 teaspoons Vanilla Essence

5 Tablespoons Strawberry Jam


Turn on your oven to warm 180 celcius/350F.

Grease or spray 2 square sandwich baking tins and line with baking paper. (Or you can sprinkle castor sugar over the sprayed tin until all covered.) Set aside.

Using a large ceramic bowl place your eggs and sugar into it and beat with an electric beater until the mixture becomes like a thick glossy foam.

Sift your flour and baking powder together and re-sift two more times.

Fold the flour into the beaten eggs and sugar and finally fold in the water.

Spoon into your prepared tins and bake in a moderate oven for 20 minutes or until no finger mark is left in the sponge cake when you touch it.

Remove tins from oven. Leave for 5 minutes, then turn out on to a wire rack to cool.

Beat your cream and icing sugar and vanilla essence. Wash, dry and cut up your strawberry’s. Spoon jam into a bowl and mix to soften using a spoon.

Trim your sponges if needed  using a bread knife, to match sizes (if you used one bigger tin to bake than the other).

Put one sponge onto the tray you want to serve it on. Then spread the jam over the middle of one of the sponges. Add the cream and fresh strawberry’s.

On the second sponge spread a little jam over the side that will sit inside and on top of the bottom sponge.

Close them up and then pipe some cream on top. Sprinkle icing sugar over the top using a sieve and decorate the cream on top with fresh half strawberry’s.


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