Strawberry and Cream Sponge
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves 12
5 large eggs
150g/5oz caster sugar
a few drops vanilla essence
150g/5oz plain flour, sifted
100ml/4floz Filippo Berio Mild & Light Olive Oil
Filling:
150ml/ ¼ pt double cream
150g/5oz strawberries, halved
3 tbsp strawberry conserve
Icing sugar to dust
1. Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Oil and base line two 20cm/8in round sandwich tins. Use an electric whisk to whisk the eggs, sugar and vanilla together in a large bowl until they are really thick enough to leave a trail on the surface, when the whisk is lifted.
2. Gently fold in half the flour with a metal spoon, then half the oil. Repeat, working very lightly. Pour the mixture into the prepared tin. Bake for 35-40minutes or until golden and springy to the touch. Cool for 10 minutes; remove tins, then transfer to a wire rack and leave until cold.
3. To decorate, whip the cream until it forms soft peaks; mix the strawberries and conserve together. Cut the cake in half and sandwich together with the cream and strawberries. Dust with icing sugar and serve.
www.filippoberio.co.uk/recipes
Tags: Add new tag, cake, cream, June, sponge, strawberry