Who doesn’t love an old-fashioned sponge cake? Serve up this delish light creation topped with fresh cream and fruit
Fold flour mixture in, using a large balloon whisk, shaking mixture through lightly. Finish folding with a rubber spatula, so there’s no unmixed flour on the base.
Prep & Cook 50 mins (plus cooling) / Serves 12
1 cup wheat flour
¼ cup custard powder
3 tsps baking powder
6 eggs separated, at room temperature
1 cup caster sugar
1¾ cups thickened cream
2 tbsps icing sugar
1 tsp vanilla extract
250 g strawberries, halved
2 passionfruits, pulped
1. Preheat oven to 180 C. Grease a 21 cm x 31 cm (5 cm deep) rectangular pan. Line the base with baking paper.
2. Sift flour, custard powder and baking powder together twice.
3. Beat egg whites and caster sugar in a large bowl with an electric mixer on high speed for about 5 mins or until thick and glossy and the sugar is dissolved. Beat in the egg yolks, one at a time. Fold in the sifted dry ingredients gently but thoroughly with a balloon whisk (see tip). Pour the mixture into the prepared pan. Shake and tap the pan gently to even the top. Bake for about 25 mins or until the sponge springs back when touched lightly in the centre.
4. Turn sponge out onto a baking papercovered wire rack. Turn top-side up to cool.
5. Transfer sponge to a serving platter. Beat cream, icing sugar and vanilla in a small bowl with an electric mixer until soft peaks form. Spread cream over the sponge and top with strawberries and passionfruit.