Ingredients
- 2/3 cup (100g)
- 1/4 teaspoon baking powder
- 4 eggs
- 1/2 cup (110g) caster sugar
- 50g unsalted butter, melted and cooled
- 1/2 cup (125ml) single (pouring) cream
- 1 cup (320g) strawberry jam
- fresh raspberries, to decorate
- icing sugar, for dusting
Method
- Preheat oven to 180 degrees.
- Sift the flower and baking powder 3 times & set aside
- Place eggs and sugar in an electric mixer and whisk on high speed for 10-12 mins, or until pale, thick and tripled in volume
- Sift half the flour mixture of the egg mixture and using a large metal spoon, gently fold to combine
- Repeat with the remaining flour
- Add the butter and gently fold to combine
- Divide the mixture between 2x 20cm round & lightly greased shallow cake tins lined with non-stick baking paper
- Bake for 16-18 mins or until sponges are springy to the touch and come away from the sides of the tings
- Remove from the tins and cool completely on wire racks
- Whisk the cream until soft peaks form
- Spread one cake with the jam, top with the cream and berries
- Sandwich the with the remaining cake
- Dust with icing sugar to serve
Serves 6-8
You can also try this with strawberries, lemon curd, or passionfruit pulp