Strawberry Cream Sponge
A light, airy sponge cake filled with whipped cream and fresh strawberries.
No reviews yet- Prep
- 25 min
- Cook
- 25 min
- Rest
- 30 min
- Total
- 1 hr 20 min
- Serves
- 10
- Est. cost
- $10.22
About $1.02 per serve. Costs are estimates in AUD, not live supermarket prices.
Ingredients
About this recipe
The classic Australian celebration cake. Beating the eggs and sugar until thick and pale gives this sponge its famously light texture. Fill just before serving.
Method
Step 1
Preheat the oven to 180°C. Grease and line two 20 cm round cake tins.
180°C
Step 2
Beat the eggs and sugar with electric beaters for 8 minutes until thick, pale and tripled in volume.
8 min
Step 3
Gently fold in the flour, then the melted butter and vanilla. Divide between the tins.
Step 4
Bake for 20–22 minutes until the sponges spring back when lightly pressed.
21 min180°C
Step 5
Turn out onto a wire rack and cool completely, about 30 minutes.
30 min
Step 6
Whip the cream to soft peaks. Sandwich the sponges with cream and strawberries and top with more of both.
Cooking tips
Fold the flour in gently with a large metal spoon so you don't knock out the air.
Storage
Once filled, keep in the fridge and eat within 1 day. Unfilled sponges freeze for 1 month.
Reviews
No reviews yet. Be the first — reviews from CookMatey members appear here once they've been checked by our team.
You might also like
Medium
Italian
Easy Vanilla Panna Cotta with Strawberries
- Preparation time
- 15 min prep
- Cooking time
- 5 min cook
No reviews yetTotal time 4 hr 20 minEasy
Australian
Fluffy Weekend Pancakes
- Preparation time
- 5 min prep
- Cooking time
- 15 min cook
No reviews yetTotal time 20 minEasy
American
Fudgy Brownie Ice Cream Sundae
- Preparation time
- 15 min prep
- Cooking time
- 30 min cook
No reviews yetTotal time 1 hr 5 min