Strawberry & Cream Sponge Cake

(Serves 8)

INGREDIENTS

6 large eggs

6oz/175g caster sugar

6oz/175g self raising flour

Garnish:

Approximately 12 strawberries

7floz/200ml whipped cream

Icing Sugar

2 tablespoons raspberry/strawberry jam

METHOD

Preheat the oven to 180C/350F/Gas Mark 4

Grease two 8inch/20cm round, deep sandwich tins with melted butter.

Whisk the eggs and the sugar together in a large mixing bowl for 4-5 minutes or until the mixture is very well volumised and it holds the figure of 8 when written by the whisk.

This is known as the ribbon stage.

Sift the flour.

Gently fold in sifted flour -being careful not to over mix and knock the air out of the mixture.

Pour mixture into the prepared tins and bake for 20 minutes until the sponge is golden brown and springy to the touch.

Invert the sponges onto a wire rack and allow to cool.

Spread both sides of the sponge with jam and then pile one of the sponges high with strawberries and fresh cream. Place the remaining sponge on top. Transfer to a nice serving platter and garnish as desired with icing sugar and fresh strawberries.