This recipe is best made on the day of serving. Sponge can be filled
several hours before serving.
INGREDIENTS
4 eggs
3/4 cup (165g) caster sugar
2/3 cup (150g) wheaten cornflour
1/4 cup (30g) custard powder
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
300ml thickened cream
1 teaspoon vanilla essence
1/4 cup (80g) strawberry jam
250g strawberries, sliced thinly
ICING
1 cup (160g) icing sugar mixture
10g butter, softened
2 tablespoons passionfruit pulp, approximately
METHOD
1. Preheat oven to moderately hot (200°C/180°C fan-forced).
Grease two deep 22cm round cake pans; lightly flour the pans with a
little plain flour and shake out excess flour. Beat eggs and sugar in a
small bowl with an electric mixer until thick and creamy, about 7
minutes. It is important to use a small bowl for the initial beating to
achieve the maximum volume.
To test if the mixture is ready, turn off the mixer, lift the beaters and the
mixture should form thick ribbons. Transfer mixture to a large bowl.
2. Sift dry ingredients together twice onto paper. Sift flour mixture a
third time evenly over the surface of the egg mixture. Using a balloon
whisk or large metal spoon, quickly and lightly fold flour mixture
through egg mixture until incorporated.
Pour mixture evenly into the prepared pans, tilt the pans to spread
mixture to the edge. Bake sponges in a moderately hot oven for about
20 minutes or until the sponges spring back when touched lightly in the
centre. Turn immediately onto wire racks, cool right way up.
Beat cream and essence in a small bowl with an electric mixture until
firm peaks form. Place one un-iced sponge on serving plate, spread
with jam and whipped cream; top with sliced strawberries.
3. ICING: Sift icing sugar into a medium heatproof bowl; stir in butter
and passionfruit to form a firm paste. Add milk gradually; a small
amount can alter the consistency. Stir over simmering water until icing
is a pouring consistency.
4. Quickly spread warm Icing over the remaining sponge; place on top
of the strawberries. Stand for about 15 minutes or until set.
Unfilled sponge suitable to freeze. Icing suitable to microwave.
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