Having waxed lyrical in an earlier post about not needing equipment in my kitchen, I got a wonderful treat for my birthday/Christmas this year. I will admit to eyeing it off for a long time in kitchen stores, but always considering an electric mixer a bit of a luxury. When my parents offered to buy me a Kenwood Mixer I was stoked. Mum has had her’s for my entire life, so I know it’s a great investment that will get some great use, none more so than making a recipe like this.
Sponge cake with Strawberries and Cream was always my birthday cake of choice growing up. Even now I love the idea of the fresh tart strawberries with the light vanilla sponge and a dash of cream for luxury. So I thought it only appropriate to christen my new Kenwood with making my own birthday cake.
Sponge Cake with Strawberries and Cream
4 eggs at room temperature,
3/4 cup castor sugar
2 tablespoons custard powder, made up to a heaped cup with corn flour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate
Grease and line with baking paper, 2 x 20cm (base) deep cake tins.
Preheat oven to 180C
Whisk the egg whites until stiff, then beat in the yolks.
Add the sugar and beat until fluffy. Sift the remaining ingredients and fold into the egg mixture a third at a time.Bake in the middle of the oven 15 – 20 minutes, until they spring back when touched in the centre.
Turn the sponges onto a wire rack covered with a clean tea towel to cool.
The cakes will rise enormously but settle back a little when removed from the oven.
Cool then sandwich the two cakes with strawberry jam, whipped cream and sliced strawberries.
Decorate the cake top with more cream and strawberries.
This cake is best eaten on the day it is made.
Happy Cooking, and Happy Eating,