STRAWBERRY CREAM SPONGE
COOKBOOK: Australian Womens Weekly
My initial thought was a cake made without flour, plain and /or self raising, is going to be a flop. Well I was wrong, it was not a flop and it was delicious! The custard gave it the perfect flavour to a somewhat very basic sponge cake.
When placed in the oven, it took no time to rise quickly. This sponge cake just kept rising! It was an amazing humungous size when removed from the oven.
It was a lovely cake, possibly the sponge itself was a little dry for me. I prefer it a little moist but with a cup of coffee I could see it was the perfect combination.
You will find that after you take it out of the oven and let it stand for 5-10mins it will ‘deflate’ & more so around the middle of the cake which leaves it with a nice dentation that will make it easier to apply the cream and strawberries on top.
Eat it or Starve!?? Ea it dipped in a cup of coffee!!
1 cup (150g) cornflour
1/4 cup (35g) custard powder
3 teaspoons of baking powder
6 eggs, separated, room temperature
1 cup caster sugar
1 3/4 cups (430ml) thickened cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
250g strawberries halved or sliced
pulp of passionfruit x 2
Preheat oven to 180C
Grease a 21cm x 31cm (5cm deep) rectangular pan, line the base with baking paper (or use a pop up base tin)
Sift cornflour, custard and baking powder together.
Beat egg whites and sugar in a large bowl with a mixer on high for about 5 minutes until thick and glossy and the sugar dissolved. Beat in the egg yolks. Fold in the sifted dry ingredients gently but thoroughly with a balloon whisk. Pour the mixture into the prepared pan. Shake the pan to even out the mixture and give it a smooth top. Bake for about 25-30mins or until the sponge springs back when touched lightly in the centre.
Take out of tin and cool. (turn it over on wire rack and then remove the baking paper - alternatively you can grease a pan with butter and coat with flour , then add the cake mixture and bake. Then remove slowing out of pan)
Transfer sponge to a serving platter. Beat cream, icing sugar and vanilla extract in a small bowl until small peaks form. Spread cream over sponge and top with strawberries and passionfruit.