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Classic Sponge Cake
Difficulty
Time
35 mins
Servings
- Cake
- 200 g unsalted butter, softened
- 200 g caster sugar
- 4 large eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Cream Topping
- 250 mL Pauls Whipping Cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 1 cup strawberries
- Icing sugar for dusting
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1. Preheat the oven to 180 °C. Beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in flour and baking powder. Stir in the vanilla until a smooth batter forms.
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2. Divide the batter evenly between two greased and lined round 20cm cake pans. Bake for 20-25 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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3. Whip the cream, icing sugar and vanilla until stiff peaks form.
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4. Spread a generous layer of whipped cream across the top of one of the cakes, add a layer of sliced strawberries, and place the second sponge cake on top. Dust with icing sugar and add fresh strawberries to serve.