The Australian Women’s Weekly Food – June 2019

The most perfectly lightand air is classic

will become your go-to foryears to come.

WENDY'SSPONGECAKE
PREP+ COOKTIME 40 MINUTES
(+COOLING)SERVES 8

4 eggs,at roomtemperature
¾ cup (165g)CSRCasterSugar
1 cup (150g)wheatencornflour
¼ cup (30g)custardpowder
1 teaspooncreamof tartar
½ teaspoonbicarbonateof soda
¼ cup strawberryjam
300mlthickenedcream,whipped
250gstrawberries,halved
1 tablespoonCSRPureIcingSugar

1 Positionthe ovenshe lves to make
sure the pansfit correctly.Preheat
ovento 200°C/180°Cfan. Grease
two deep22cmroundcakepanswith
a littlemeltedbutter;sprinklebase
and sideswitha littleflour, shake
out excessflour.

2 Beateggsand castersugar

in a smallbowlwithan electric

mixerfor 7 minutesor untilthick

and creamyand sugarhas

dissolved.Transfermixture

to a largewidebowl.

3 Sift dry ingredientstwiceonto

a pieceof bakingpaper.Sift flour

mixturea thirdtimeevenlyover

the egg mixture.Usinga balloon

whiskor a largemetalslotted

spoon,quicklyand lightlyfold

flourmixturethroughegg mixture

untilincorporated.

4 Pourmixtureevenlyinto pans;tilt

pansto spreadmixtureto edge.Tap

baseof pansverygentlywithyour

fingersto breakany largeair bubbles.

5 Bakespongesfor 20 minutesor

untilspongespringsbackwhen

touchedlightlyin centre.Turn

spongesimmediately,top−side

Availableatawwcookbooks.com.au

andwhereallgoodbooksaresold.

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up, onto baking−paper−covered

wire racks. Cool.

6 Place one sponge, top−side down, on

a cake stand or serving plate. Spread

with jam and cream; top with half the

strawberries. Top with second sponge,

top−side up. Dust with icing sugar or

spread with icing (see notes). Decorate

with remaining strawberries.

AWW FOOD • ISSUE FIFTY TWO 93

Cake Of The Month