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Ingredients
Method
1.Preheat oven to 180°C, standard bake (not fan bake). Line a 20cm loose-bottom cake tin with baking paper, grease the sides and dust with flour.
2.In a small saucepan, gently bring the sugar and water to the boil and simmer for 3-4 minutes. While this is cooking, beat the egg whites in a large glass bowl with an electric beater until soft peaks form.
3.With the beater still going, pour in the sugar syrup in a steady stream. The volume will increase like magic. Now add the 4 egg yolks and continue beating until pale and creamy.
4.Fold in the sifted cornflour, plain flour and baking powder, mixing gently (to not lose any volume) until the flour has been incorporated. Using a glass bowl allows you to see when the flour has been mixed in!
5.Pour into tin and carefully place in the oven. Cook for 35-40 minutes or until it springs back when lightly touched and a skewer inserted comes out clean. When you remove the sponge cake from the oven, drop it on the bench from about shoulder height (still in the tin, of course, and not upside down!) as this helps prevent it from sinking in the middle. Cool in the tin for 10 -15 minutes before turning out on to a wire rack.
6.Once cooled completely, use a large serrated knife to split it in half. Spread the bottom layer with jam, then the stiffly whipped cream and chopped strawberries before placing on the top layer. Dust with icing sugar.
7.Cut into big, fat wedges and enjoy with a good cuppa!
Note
- Makes a 20cm sponge cake. – Instead of splitting one thick sponge cake, you can make this recipe in two 20cm sponge tins and sandwich them together with cream. If using two tins, it will take a scant 20 minutes to cook.
