Strawberry & Cream Sponge Cake

Try this delicious classic dessert as the perfect, homemade afternoon tea offering for you customers.

This recipe has been provided by the team at Allied Pinnacle

Preheat oven to 180°C or 160°C fan-forced. Line 2 x 20cm cake tins with baking paper.
Place water and eggs into mixing bowl, followed by the Premium Sponge Mix.
Using a whisk attachment on an electric mixer, whisk together on low speed until combined. Mix on fast speed for 10 minutes until the mixture is lump-free.
Pour the batter evenly into the tins. Bake in the oven for approximately 20 minutes or until the sponge bounces back when pushed in the middle. Tip cake onto a wire rack to cool.

Place thickened cream, caster sugar and vanilla essence into the mixing bowl. Using an electric mixer, whisk on fast speed until stiff peaks are formed.

Place one sponge on cake board and then spread some of the cream onto it. Place the second cake on top and spread more cream on top.
Using a piping nozzle, pipe some rosettes around the cake and top with strawberries.