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Hot-milk sponge cake with strawberries and double-thick cream

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Hot-milk sponge cake with strawberries and double-thick cream

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Hot-milk sponge cake with strawberries and double-thick cream

By Abigail Donnelly

Serves 8 to 12

Difficulty Easy

Prep Time 50 minutes

Cooking Time 50 minutes

Ingredients

8 free-range eggs
520 g caster sugar
560 g cake flour
2 T baking powder
1 t salt
250 g butter
500 ml milk
2 t vanilla extract
200 g strawberries, hulled and halved
3 T sugar
500 ml double-thick cream
3 T icing sugar

Method

1. Preheat the oven to 180°C.

2. Using an electric hand-mixer, beat the eggs and sugar in a large mixing bowl until pale and fluffy.

3. Sift in the flour, baking powder and salt and mix using a wooden spoon.

4. Melt the butter in the milk, then add to the mixture, along with the vanilla. Mix to form a runny batter.

5. Divide the batter between 2 x 23 cm greased springform baking tins and bake for 30 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool on a wire rack.

6. Combine the strawberries and sugar and allow to stand for 30 minutes.

7. Once the cakes have cooled completely, place one on a cake stand and spread with the double-thick cream. Spoon the strawberries onto the cream and place the second cake on top, creating a sandwich.

8. Dust the cake with sifted icing sugar.