Summer Strawberry Sponge (Cakes)

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Product:	Cakes
Date:	14/03/02 (34 review reads)
Rating:

Advantages: tastes nice, should work

Disadvantages: quite a lot of work

INGREDIENTS
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butter for greasing
3 eggs
90g (3 oz) caster sugar
90g self-raising flour

FILLING/TOPPING
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300ml (1/2pint) whipping cream, whipped until thick
125g (4oz) sliced strawberries
1 passion fruit halved
strawberries halved for decoration
2 x 18cm (7 inch) sandwich cake tins

Serves about 8

METHOD
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1.Butter the cake tins lightly and line bottom with baking parchment, and after butter parchment.

2.Put eggs and sugar into large bowl. Whisk with a mixer preferably electric until mixture is pale an thick, enough to leave a trail when the whisk is lifted out.

3. Sift half of the flour and then fold it in gently. Repeat this with what's left of the flour.

4.Divide the misture between the tins. Tilt the tins to spread the mixture evening or use a spatula.

5.Bake in a pre-heated oven at 190*C (375*F)for 20 to about 25 minutes until risen and golden brown and beginning to shrink away from the sides of the tin. Turn onto a wire cooling rack and then peel off the baking parchment and leave to cool.

6.Spread of the whipped cream over one of the sponges. Cover with the sliced strawberries and passion fruit pulp. Put the other sponge on top of it and gently press down.

7.Spread the remaining cream on to the top spong and smooth it on neatly, then decorate it with more strawberry halves.

This recipe is a great one for parties or having guests round, it takes a while to prepare but the results are tasty.

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