Serves 8
Prep time: 30 minutes
Bake time: 30 minutes
You can never go wrong with a classic strawberries and cream sponge cake. It's such a great homemade cake to master and have in your back pocket when you're ever in need of a sweet treat – and now you have the best ever bakery-inspired recipe.
This delightful dessert is the perfect harmony of light and fluffy sponge cake, dollops of luscious whipped cream, swoops of strawberry jam, and vibrant juicy strawberries. It’s delightfully messy, in a deliciously decadent manner.
Whether you're celebrating a special occasion or simply treating yourself, this cake is guaranteed to be a crowd-pleaser.
If you try this recipe, let us know! Tag a picture #nodoathome @nodoathome on Instagram. We’d love to see what you come up with.
Let's roll up our sleeves, gather the ingredients and get baking, friends!
INGREDIENTS
Sponge Cake Ingredients:
- 200g Raw caster sugar
- 220g Eggs (around 4 eggs)
- 140g Nodo Not-So Plain Flour
- ½ tbs Baking powder
- 45g Butter, melted and cooled
Toppings:
- Whipped cream (Optional)
- Strawberries, chopped (Optional)
- Strawberry jam (Optional)
- Icing sugar (Optional)
METHOD
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Preheat oven to 180ºC fan-forced.
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Grease an 8-inch round cake tin on all surfaces. Line only the base with greaseproof paper.
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Place sugar and eggs in a mixing bowl. Using a whisk attachment, whisk mixture on highest speed for 10 minutes or until tripled in size.
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Meanwhile, melt butter in a microwave or on a stovetop. Set aside to cool.
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Gently fold through the Nodo plain flour and baking powder, half at a time.
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Gently fold through the melted butter until well combined.
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Place mixture in prepared cake tin.
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Bake for 30 minutes.
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Once baked, let cool completely before taking out of the tin.
- Decorate with your choice of toppings. We cut ours in half and filled with whipped cream, fresh strawberries and strawberry jam and finished with a dusting of icing sugar.
Sunday's Hot Tips!
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Best eaten fresh on the day, otherwise gladwrap and store in an airtight container in the fridge for the next day.
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Sponge cake base (no toppings) can be put in the freezer for up to 3 months if using at a later time.
