A light, cloud-like sponge layered with tangy-sweet homemade strawberry jam, whipped sweet cream, and fresh strawberries — the ultimate showstopper!
Ingredients – Sponge
4 eggs, separated.
¾ cup caster sugar
½ tsp cream of tartar
¼ tsp salt
½ tsp bicarb soda
¾ cup cornflour
1 tbsp plain flour
1½ tbsp custard powder
2 tsp vanilla extract
Method
- Preheat oven to 170°C. Line two 20cm round cake tins.
- In a stand mixer fitted with a whisk attachment, beat the egg whites until frothy.
- Mix the salt with the sugar, then add the sugar mixture gradually — 1 tablespoon at a time, leaving 1 minute between each addition.
- Add in the egg yolks and vanilla, whisking until the mixture reaches a beautiful ribbon texture. Stop whisking at this stage.
- Sift together the dry ingredients and gently fold them into the egg mixture.
- Divide the mixture between the prepared tins and bake for 20-25 minutes.
- Remove from tins immediately and cool completely.
Ingredients – Jam (make ahead)
500g (2 punnets) of Victorian Strawberries, washed and diced
1 cup caster sugar
Juice of 1 large lemon
1½ tbsp lemon myrtle powder (Herbies Lemon Myrtle)
¼ tsp salt
2 tsp vanilla extract (or ½ vanilla bean pod)
Method
- Place all ingredients into a pot, stir, and allow to macerate ( The sugar and liquid draws out the fruit’s natural juices, softening the fruit and creating a delicious syrup.) for 1 hour.
- Place over medium heat and simmer, stirring occasionally to prevent sticking. Cook for around 30 minutes.
- To test, place a teaspoon of jam on a saucer in the freezer for a few minutes. If it wrinkles when pushed, it’s ready.
- Pour into a sterilised jar and cool. Store in the fridge for up to 2 weeks
Ingredients – Whipped Cream
600ml thickened cream
½ cup icing sugar (adjust to taste)
2–3 tsp vanilla extract
Method
- In a stand mixer with whisk attachment, whip cream, icing sugar, and vanilla until soft, cloud-like peaks form.
Be careful not to overwhip — it can curdle quickly!
Assembly
125g (half a punnet) of fresh Victorian Strawberries, washed, thinly sliced
Extra punnet of strawberries, whole and cut into halves & quarters, for topping.
- Place the first sponge layer on a cake stand. Spread generously with jam, then add a thick layer of whipped cream.
- Arrange the sliced strawberries on top of the cream, letting the tips slightly hang over the edge.
- Place the second sponge layer on top. Finish with more cream and decorate with whole and cut strawberries.
- Dust with icing sugar and some edible flowers for a final touch.
Slice, serve, and enjoy !
Tips:
- If transporting the cake, insert a few wooden dowels or skewers through the layers to keep it stable. This sponge is delicate and may shift during travel or when slicing.
- Cake can be made in advance on the day. Store in the fridge in an airtight container or cake box.
- Leftover cake can be stored in the fridge for 2–3 days, covered. (If it lasts that long!)