Creamy Sponge Cake
225g soft, unsalted butter
225g castor sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
200g self-raising flour
25g cornflour
1 teaspoon baking powder 3-4 tablespoons milk
Filling
2-4 tablespoons strawberry or raspberry jam 1 punnet of strawberries or
raspberries
12 ml thick cream
1-2 tablespoons castor sugar
Preheat oven to 180ºC. Line and butter 2 x 21cm deep sided tins. Don't
line tins if they have removable bases. Put all ingredients, except
milk, in food processor.
Process the batter until smooth. Whilst food processor is pulsing,
gradually add milk until mixture is a soft, dropping consistency.
Pour batter into tins and bake for about 25 minutes, until the cakes are
coming away from the edges of the tin and when cake springs back after
gently pressing on top of cake with finger.
Leave cakes in tin on a wire rack for 10 minutes before turning out to
cool completely. Join both cakes together by spreading jam and berries
on the top of one cake.
Spread whipped cream over the jam and berries and place the second cake
on top of the filling. Sprinkle top of cake with castor sugar
There is only one happiness in life -- to love and to be loved.
*Angelique*
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