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This recipe is based on one from the Edmonds cookbook. If you want to make a smaller cake simply halve the recipe and bake in a 20–21cm tin which you can split in half and fill for a classic sponge sandwich.

6 eggs
pinch salt
1 cup + 2 tbsp sugar
6 tbsp cornflour
½ cup + 2 tbsp flour
2 tsp baking powder

Beat the eggs, salt and sugar until thick and pale, approximately 5 minutes. Carefully fold in the sifted dry ingredients. Divide the mixture between 3 greased 23 cm tins and bake at 180°C for 15–20 minutes. When cooked the cakes will be coming away from the side.

Strawberry Conserve
1kg fresh or frozen strawberries
1 cup sugar
1 tsp vanilla extract
juice of half a lemon
Place all the ingredients into a pot over a medium heat. Simmer until thick, then allow to cool completely before using.
500ml cream, whipped
fresh strawberries for garnishing the top of the cake
icing sugar for dusting

Allow the cakes to cool before sandwiching together with strawberry conserve and whipped cream. To complete, top the cakes with fresh strawberries and dust with icing sugar.

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