 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
A wonderful Sponge Cake filled with Strawberries & cream. Found in a Letts cookbook. Ingredients:
1 cup caster sugar ( berry ex-fine) |
2 tsp grated lemon rind |
5 egg yolks |
1/4 cup boiling water |
2 tblsp lemon juice |
1 1/4 cups self-raising flour |
5 egg whites |
1 1/2 cups whipping cream |
1/2 tsp vanilla |
1 tblsp icing sugar |
500 g strawberries - washed & hulled |
Directions:
1. Prep - time includes putting the cake together
2. Pre-heat oven to 350F (180C). Grease & flour 2 - 8 in round or square cake pans.
3. Stir together the sugar & the lemon rind
4. Beat egg yolks until light, then gradually beat in sugar.
5. When very thick & creamy, stir in boiling water & lemon juice
6. Sift flour twice, then sift over top of egg yolk mixture. Fold in lightly but thoroughly.
7. Whip egg whites until thick & fold in lightly
8. Divide mixture evenly between pans.
9. Bake for 30 mins or until top springs back when touched.
10. Turn out on wire racks to cool.
11. Whip cream with vanilla & icing sugar until stiff
12. Chop most of the strawberries & fold through 3/4 of the cream. Save the remaining cream & some whole strawberries for decoration.
13. With a long, sharp knife, carefully cut cakes across the center, making 4 layers.
14. Sandwich layers together with the strawberry/cream mixture
15. Pipe remaining cream in a lattice pattern over the top & decorate with the remaining strawberries
|
|