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Recipe

Jam and cream sponge cakes

Jul 29, 2012 2:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Makes 10 Item
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Ingredients

Jam and cream sponge cakes
  • 4 eggs
  • 3/4 cup caster sugar
  • 1 cup self-raising flour
  • 1 tablespoon cornflour
  • 1/3 cup boiling water
  • 10克黄油
  • 250 gram punnet strawberries, hulled, quartered
White chocolate ganache
  • 1/4 cup cream
  • 100 gram white chocolate, chopped

Method

Jam and cream sponge cakes
  • 1
    Preheat oven to moderate, 180°C. Lightly grease 10 holes of 2 Texas muffin pans. Dust recesses with a little flour, shaking out excess.
  • 2
    In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar, beating until thick and pale and mixture holds its shape (this can take up to 10 minutes).
  • 3
    Sift flour and cornflour together. Combine water and butter in a jug. Fold flour lightly into egg mixture, a little at a time, followed by water mixture.
  • 4
    Pour mixture evenly into prepared pans. Bake for 10-12 minutes, until sponge springs back when touched lightly.
  • 5
    Meanwhile, to make white chocolate ganache, bring cream to the boil in a saucepan. Remove from heat. Add chocolate, stirring until melted. Allow to cool to a spreadable consistency.
  • 6
    Remove cakes from oven. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
  • 7
    Spread ganache over cakes and top with strawberries.

Notes

When dusting cake pans always use the same flour that is used in the cake. This mixture is perfect for 2 x 20cm round cake pans.

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