Ingredients
Sponge
225g unsalted butter, softened
4 eggs1/2 cup milk
2 tsp vanilla extract
1 3/4 cups plain flour
1/4 cup cornflour
2 tsp baking powder
1 1/2 cups caster sugar
3/4 tsp salt
To Serve
Rhubarb, Strawberry & Ginger Jam
2 1/2 cups whipping cream
2 tbsp caster sugar
1 tsp vanilla extract
400g fresh strawberries, halved
Method
Prepare: Preheat oven to 180°C (160°C fan). Grease and line two 20cm round cake tins.
Mix: Whisk together the eggs, milk and vanilla. In a separate bowl, combine the flour, cornflour, baking powder, sugar and salt. Beat in the softened butter until the mixture resembles wet sand, then gradually beat in the egg mixture until smooth.
Bake: Divide the batter between the tins and bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely.
Whip: Beat the cream, sugar and vanilla until soft peaks form.
Serve: Spread one sponge generously with Rhubarb, Strawberry & Ginger Jam, whipped cream and fresh strawberries. Top with the second sponge and finish with more cream and strawberries.
Perfect for afternoon tea, celebrations or a little weekend baking.
