Ingredients
Sponge cake
Chantilly cream
Icing
Method
Sponge cake
1.Grease two 20cm cake tins and dust with flour.
2.Carefully separate egg whites and yolks, sift flour, sift caster sugar. Mix heaped teaspoon butter into 4 tablespoons boiling water. Beat egg whites until stiff, then gradually add caster sugar. Add yolks one at a time and beat until combined.
3.Fold in flour, then fold in butter. Put mixture into sponge tins and bake at 180°C approximately 20 minutes. Take out when sponge leaves the side of the tins or springs back when touched in the centre. Turn out onto a clean towel to cool. Cover bottom later with halved strawberries, then add Chantilly cream. Ice top layer with passionfruit icing and place on top of bottom layer.
Make sure eggs are at room temperature. Sift self-raising flour five times. When transferring mixture to tins, weigh the tins so sponges are equal size.
Note
