Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease two deep 22cm-round cake pans; sprinkle with flour, shake away excess.
2.Beat eggs and caster sugar in small bowl with electric mixer about 5 minutes or until thick and creamy; transfer to large bowl.
3.Sift dry ingredients twice onto baking paper before sifting over egg mixture; gently fold ingredients together.
4.Divide mixture evenly between pans; bake about 20 minutes. Turn sponges immediately onto baking-paper-lined wire rack; turn top-side up to cool.
5.Beat cream, icing sugar and extract in small bowl with electric mixer until firm peaks form. Place one cold sponge on serving plate; spread first with jam, then with cream mixture. Top with strawberry slices, then with remaining sponge. Dust with sifted extra icing sugar.
When folding flour into egg mixture, you can use a large metal spoon, a rubber spatula, a whisk or use one hand like a rake. “This is my mum’s recipe, and whenever I go home, I’ll always find one waiting in the cake tin.”
Note
