I made this sponge cake for an afternoon tea at work last week. Originally it was going to be a double-layer sponge but once we realised there were going to be a lot of people coming I decided to do single layers so everyone could get a piece.
The sponge is very simple to make and turned out really light and fluffy. The ingredients are:
3/4 cup caster sugar
2/3 cup self-raising flour (sifted)
1/3 cup plain flour (sifted)
300ml thickened cream
1 or 2 punnets of strawberries (hulled and cut in half)
Lightly grease and line 2 sponge pans
Place eggs in a large bowl and beat for 2 minutes.
Gradually add the sugar and beat for a further 5 minutes until pale.
Use a metal spoon to fold in the sifted flours and 2 tablespoons of hot water.
Divide the mixture between the two pans and bake on the middle shelf of the oven for 20-25 mins. Set aside to cool.
Whip cream with a few drops of vanilla essence and 1 tablespoon of caster sugar until it is thick.
Spread the cream and lay the strawberries cut side down on one sponge. Put the other sponge on top then spread cream and lay strawberries on top.