Strawberry & Cream Sponge Cake

Ingredients

Fresh Cream

Method

1. Preheat oven to 180°C or 160°C fan-forced. Line 2 x 20cm cake tins with baking paper.
2. Place water and eggs into mixing bowl, followed by the Premium Sponge Mix.
3. Using a whisk attachment on an electric mixer, whisk together on low speed until combined. Mix on fast speed for 10 minutes until the mixture is lump free.
4. Pour the batter evenly into the tins. Bake in oven for approximately 20 minutes or until the sponge bounces back when pushed in the middle. Tip cake onto a wire rack to cool.

Fresh Cream

1. Place all the ingredients into the mixing bowl. Using an electric mixer, whisk on fast speed until stiff peaks are formed.

Finishing

1. Place one sponge on cake board and then spread some of the cream onto it. Place the second cake on top and spread more cream on top.
2. Using a piping nozzle, pipe some rosettes around the cake and top with strawberries.