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Strawberries and cream sponge
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This classic strawberries and cream sponge cake is a guaranteed winner with its delicious, creamy filling and springy texture.
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Serves: 12
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Prep time: 15 mins
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Cooking time: 35-40 mins
Ingredients
Add a bay leaf to your flour container to keep it free from moisture. Cassandra Andrews, 63, Inverness, Highland
- 5 large eggs
- 150g (5oz) caster sugar
- A few drops vanilla essence
- 150g (5oz) plain flour, sifted
- 100ml (4fl oz) mild, light olive oil
For the filling
- 150ml (¼ pt) double cream
- 150g (5oz) strawberries, halved
- 3tbsp strawberry conserve
- Icing sugar to dust
Method
- Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Oil and base line two 20cm/8in round sandwich tins.
- Use an electric whisk to whisk the eggs, sugar and vanilla together in a large bowl until they are really thick enough to leave a trail on the surface, when the whisk is lifted.
- Gently fold in half the flour with a metal spoon, then half the oil. Repeat, working very lightly. Pour the mixture into the prepared tin. Bake for 35-40mins or until golden and springy to the touch. Cool for 10 mins. Remove tins, then transfer to a wire rack and leave until cold.
- To decorate, whip the cream until it forms soft peaks; mix the strawberries and conserve together. Cut the cake in half and sandwich together with the cream and strawberries. Dust with icing sugar and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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